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Italian-Style Hash Browns and Steak

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 3 ounces steak and 1 cup potatoes)
If you don't have a mortar and pestle, you can grind the fennel seeds in a spice or coffee grinder then combine them with the salt, pepper, and garlic.


  • 1 tablespoon olive oil
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper, divided
  • 1 (28-ounce) package frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon bottled minced garlic
  • Cooking spray
  • 1 (1-pound) boneless sirloin steak

Nutrition Information

  • calories 350
  • caloriesfromfat 27 %
  • fat 10.4 g
  • satfat 3.1 g
  • monofat 5.5 g
  • polyfat 0.6 g
  • protein 28.7 g
  • carbohydrate 31.5 g
  • fiber 5.2 g
  • cholesterol 77 mg
  • iron 3.3 mg
  • sodium 826 mg
  • calcium 24 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add 3/4 teaspoon salt, oregano, 1/4 teaspoon pepper, and potatoes; cook 10 minutes or until potatoes are browned, stirring occasionally. Remove from pan.

  2. While potatoes cook, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, fennel seeds, and garlic in a mortar. Mash to a paste with a pestle; rub over steak.

  3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Thinly slice steak; serve with potatoes.