Steak & Cheesy Bacon Potato Hash Foil Packs are arriving just in time for your 4th of July celebrations!
Cook ’em on the BBQ, stove top OR oven! Two favourites cooked in ONE PACK means NO pans to wash up! Cheesy potato hash –> tender-juicy-charred steak –> grilled OR cooked how ever you like in garlic butter for the ULTIMATE flavour combination! And if thats’s not enough, it all gets topped with bacon. CRISPY BACON. I’m so excited to share these extremely versatile Steak & Cheesy Bacon Potato Hash Foil Packs!
The last time I gave you guys cheesy potato hash was in this CHEESY BACON AND EGG HASH recipe. It seems my diet has gone out the window, through the clouds way into outer space somewhere, lost in an abyss, or should I say a black hole filled with carbs and incredible tasting stuff. I mean….these packs! There was heavy breathing involved by all of us eating them a couple weeks ago. The problem is I’ve been so busy training team members that life has been so super chaotic. There has been NO TIME to post! Like, ANYTHING. But that’s changing this week, I hope.
As I mentioned, these packs can be cooked anywhere. I do recommend grilling, but what if you don’t have a grill? No worries! Get your skillets out and cook them on your stove top! During testing, we used a cast iron skillet, got it really hot before placing two packs in it at a time. Cover the skillet and you won’t believe it when they’re done. PLUS the bonus of NO WASHING PANS!
If you don’t have a skillet, a stove top OR a grill?! Well, I’m hoping you have an oven. NOT a microwave oven (please don’t do that). Throw them on a baking sheet, chuck them in the oven, and let the oven do all the cooking for you.
As stated in the recipe, I’ve also catered for medium-rare lovers and well-done preferrers. Personally, give me a juicy steak with charred edges and I’m your new best friend. However, my husband? He gags at the sight of ‘blood’ as he calls it (what I call juice). Mmm. Juicy steak.
Topping the potato with bacon is optional. We fried ours on a seperate heavy duty based foil sheet on both the bbq AND skillet to keep with the no washing pans thing. Right? Because that’s totally a thing now.
Pictured below 👇 is what you will do for NON DRY STILL JUICY well-done steak pieces 👇 You’re going to slice it into 1-inch rounds.
This picture down here👇 is what you will do for a beautiful piece of medium-rare, juicy steak 👇. Leave it as a whole piece in it’s foil pack.
If you try these Steak & Cheesy Bacon Potato Hash Foil Packs, PLEASE let me know what you think!
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Steak & Cheesy Bacon Potato Hash Foil Packs can be cooked on the grill, stove top OR oven! Two favourites cooked in ONE PACK means NO pans to wash up!
- 1/2 cup garlic butter divided
- 26 ounces baby potatoes (or 750 grams), washed (peeled or unpeeled), cut into quarters
- 1/4 cup onion diced
- 2 tablespoons fresh parsley finely chopped
- Salt to taste
- Cracked black pepper to taste
- 1/3 cup diced bacon cooked
- 1/3 cup scallions (or green onions/shallots), sliced
- 2 pounds whole eye fillet (or ribeye) steak (or 1 kg)*
- Salt to taste
- Cracked black pepper to taste
- 1/4 cup cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded**
Preheat grill to medium-high heat.
Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
Spread the remaining non-melted butter over the steak to evenly coat.
Slice your fillet into 1-inch thick slices (the smaller the pieces, the more cooked through it will be -- be careful not to slice them too small or they will dry out).
Cut your fillet into 4-6 large pieces.
Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
Place foil packets on the grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20 minutes in the hot oven. Flip packs and cook for a further 10 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred.
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