Cornish Pasty Skillet Hash (Seared Steak, Swede, Potato & Peppery Onion Skillet) – Authentic United Kingdom Recipe
All the savory peppery goodness of a traditional Cornish pasty seared golden in a cast-iron skillet.
- Country of Origin
- 🇬🇧 United Kingdom (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Diced beef sirloin, Cubed swede (rutabaga) and waxy potatoes, Caramelized onions and flaky pastry toppers, Generous cracked black pepper, Thyme
Ingredients for Cornish Pasty Skillet Hash (Seared Steak, Swede, Potato & Peppery Onion Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) diced beef sirloin, prepped into bite-sized pieces
- 1.5 cups cubed swede (rutabaga) and waxy potatoes, washed and trimmed
- 1 cup caramelized onions and flaky pastry toppers
- 1 medium onion and 3 cloves garlic, finely minced with generous cracked black pepper
- 1.5 tbsp traditional United Kingdom seasoning (thyme, butter, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and generous cracked black pepper for 2–3 minutes until softened and fragrant.
- Add diced beef sirloin and cubed swede (rutabaga) and waxy potatoes along with thyme, butter, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with caramelized onions and flaky pastry toppers and serve straight from the skillet.