Description
These Garlic Butter Steak Potato Nests feature crispy, golden hash brown shells filled with tender diced sirloin steak coated in a rich garlic butter sauce, topped with melted cheddar cheese. Perfect for busy weeknights or when you want to serve an impressive, restaurant-quality meal that comes together quickly and easily.
Ingredients
Scale
- 700 g frozen shredded hash browns, thawed and squeezed dry
- 1 large egg, for binding
- 30 g grated Parmesan
- 450 g diced raw sirloin steak, cut into bite-sized pieces
- 150 g shredded cheddar cheese
- 40 g butter
- 3 cloves garlic, minced finely
- 1 tablespoon olive oil, for cooking
- 2 tablespoons fresh parsley, chopped, for garnish
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oil, for preparing tin
Instructions
- Prepare the Potato Nests: Mix the thawed and squeezed-dry hash browns, egg, grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, stirring until well combined.
- Prepare the tin: Preheat oven to 200°C (400°F) and lightly oil a 12-cup muffin tin.
- Form and bake: Divide the potato mixture evenly among four muffin cups (or six for jumbo tins), pressing firmly into the bottom and up the sides with the back of a spoon, and bake for 20 minutes until the edges are golden and crispy.
- Heat the oil: In a large skillet over medium-high heat, warm the tablespoon of olive oil until it shimmers, about 1 minute.
- Sear the steak: Add the diced sirloin to the hot skillet, breaking it apart with a wooden spoon, and cook for 5 to 7 minutes until browned and cooked through. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Make the garlic butter sauce: Reduce heat to medium, add the butter and minced garlic, and stir constantly for 1 to 2 minutes until fragrant and golden, being careful not to burn the garlic.
- Remove and fill nests: Take the hot muffin tin from the oven and spoon the garlic butter steak mixture evenly into each potato nest.
- Top with cheese: Divide the shredded cheddar cheese among the nests, piling it generously over the steak filling, then return to the oven for 3 to 5 minutes until melted and bubbly.
- Garnish and serve: Remove from the oven, sprinkle each nest with fresh chopped parsley, and let cool for 2 to 3 minutes before carefully loosening with a thin spatula and transferring to serving plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes