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1. Cut the beef chuck into 1.5 cm dice, trimming away any large sinew but keeping some fat for flavor. Pat completely dry with paper towels — this is critical for achieving a good sear.
600 g Beef chuck
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2. Halve the garlic and herb roasted baby potatoes so they have a flat cut side for crisping. Set aside — no parboiling needed as they are already cooked. Because the potatoes are pre-seasoned, go easy on added salt throughout the recipe.
500 g Garlic and herb roasted baby potatoes
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3. Combine the smoked paprika, cumin, chili powder, garlic powder, cayenne, and a small pinch of salt and black pepper in a small bowl (use less salt than you normally would, as the potatoes are already seasoned). Toss half of this spice mix with the diced beef chuck and set aside. Dice the onion and green bell pepper, and mince the garlic cloves.
1 piece Yellow onion,
1 piece Green bell pepper,
4 clove Garlic cloves,
1 tsp Smoked paprika,
0.5 tsp Ground cumin,
0.5 tsp Chili powder,
0.2 tsp Garlic powder,
0.1 tsp Cayenne pepper,
Salt,
Black pepper
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4. Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking. Add half the oil and, working in a single layer (do in two batches if needed), sear the spiced beef for 3–4 minutes without stirring until a deep brown crust forms. Flip and sear another 1–2 minutes. Remove the beef to a plate — it will finish cooking with the hash.
600 g Beef chuck,
1.5 tbsp Vegetable oil
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5. Reduce heat to medium-high. Add the remaining oil to the same pan. Place the halved baby potatoes cut-side down in a single layer and press them down gently. Cook undisturbed for 4–5 minutes until the cut sides are golden and crispy, then toss and cook another 2–3 minutes until heated through and crisped on the edges. Taste before adding any salt, as the potatoes are already seasoned.
500 g Garlic and herb roasted baby potatoes,
1.5 tbsp Vegetable oil
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6. Push the potatoes to the edges of the pan. Add the diced onion and green bell pepper to the center and cook, stirring, for 2–3 minutes until beginning to soften. Add the frozen broccoli and cauliflower mix, spread into an even layer, and cook for 4–5 minutes, stirring occasionally, until the moisture has cooked off and the vegetables are tender with lightly charred edges. Add the minced garlic and the remaining spice mix, stir everything together, and cook for 1 minute until fragrant.
1 piece Yellow onion,
1 piece Green bell pepper,
4 clove Garlic cloves,
1 tsp Smoked paprika,
0.5 tsp Ground cumin,
0.5 tsp Chili powder,
0.2 tsp Garlic powder,
0.1 tsp Cayenne pepper,
300 g Frozen broccoli and cauliflower mix
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7. Return the seared beef to the pan. Add the Worcestershire sauce and beef stock, stirring to deglaze any browned bits from the bottom of the pan. Toss everything together and cook for 4–5 minutes over medium-high heat until the stock has reduced almost completely and the hash is caramelized and sizzling. Taste and adjust seasoning carefully with salt and black pepper, keeping in mind the potatoes are pre-seasoned.
600 g Beef chuck,
1 tbsp Worcestershire sauce,
0.2 cup Beef stock,
Salt,
Black pepper
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8. Remove from heat and scatter over the fresh parsley. Serve immediately straight from the pan.
2 tbsp Fresh flat-leaf parsley (garnish)
