Prep Time: 20 min. • Cook Time: 50 min.
Preheat oven to 400°F. Peel and dice the onion into ½-inch dice. Cut bacon across into ¼-inch pieces. Roughly chop the parsley. Combine the horseradish, sour cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Season each steak with ¼ teaspoon of salt and a pinch of pepper.
Trim the tops from the beets, place in a pot and cover with water and a lid. Bring to a boil; reduce heat and simmer until the beets are tender, about 30 minutes. Drain and let cool. Once cool, grate on the large holes of a cheese grater.
While the beets boil, place the potatoes on a sheet pan and in oven; roast until tender, about 20 minutes. Let cool, then lightly crush so each one breaks into a couple of pieces.
While to potatoes bake, place the bacon in a large, heavy frying pan and place over medium heat, cooking until crispy and brown. Remove bacon and fat from the pan. Return 2 tablespoons of the fat to the pan and return to the heat. Add the diced onions and cook until softened, about 3 minutes. Add the beets, potatoes, ¼ teaspoon pepper, ½ teaspoon of salt, and the crispy bacon. Gently stir to combine. Cook over medium heat, letting the bottom get crispy and brown. Stir and let the bottom get crispy and brown again.
While the hash is cooking, heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the seasoned steaks. Cook, turning occasionally, until cooked to your liking.*
Divide the hash between 4 plates. Slice the steak if you like and serve with the horseradish cream and chopped parsley.
*For food safety, cook steak until internal temperature reaches 145°F, resting for 3 min.
Approximate Nutritional Information (Per serving):
Calories 910, Fat 55g, Sat Fat 21g, Trans Fat 1.5g, Cholesterol 210mg, Sodium 1570mg, Total Carbohydrate 38g, Fiber 4g, Sugars 13g, Protein 64g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free