Go Back
–+ servings
Foil packet steak and potato hash opened and steaming on a wooden board, showing golden potatoes, seared steak bites, and crispy bacon with fresh herb garnish

Foil Packet Steak and Potato Hash

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 packets
Calories 520 kcal

Equipment

  • Heavy-duty aluminum foil
  • Grill, oven, or campfire
  • Large mixing bowl
  • Tongs
  • Instant-read meat thermometer
  • Rimmed baking sheet (if using oven)

Ingredients
  

Main Ingredients

  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes cut into ½-inch cubes, unpeeled
  • 6 slices thick-cut bacon cut into 1-inch pieces
  • 4 tablespoons unsalted butter divided, 1 tablespoon per packet
  • 4 cloves garlic thinly sliced
  • 1 medium yellow onion diced

Seasoning

  • 1.5 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 0.5 teaspoon dried thyme
  • 4 teaspoons Worcestershire sauce 1 teaspoon per packet

To Finish

  • 2 tablespoons fresh parsley chopped, for serving
  • 4 sheets heavy-duty aluminum foil 18x18 inches each, doubled for strength

Instructions
 

Prepare & Season

  • Preheat grill to medium-high heat (400-425°F), or preheat oven to 425°F if cooking indoors.
  • In a large bowl, combine the cubed steak, diced potatoes, bacon pieces, sliced garlic, and diced onion.
  • Add the smoked paprika, garlic powder, onion powder, salt, pepper, and dried thyme. Toss everything together until evenly coated.

Build the Packets

  • Lay out four double-layered sheets of heavy-duty foil (18x18 inches). Lightly spray or brush the center with cooking oil.
  • Divide the steak and potato mixture evenly among the four foil sheets, layering with potatoes on the bottom, then bacon pieces, then steak on top.
  • Place 1 tablespoon of butter on top of each portion. Drizzle 1 teaspoon of Worcestershire sauce over each packet.
  • Fold the foil up and over the ingredients, sealing tightly on all sides to trap steam inside. Double-fold the edges to prevent leaking.

Cook

  • For the grill: Place packets seam-side up on the grill grates. Cook for 25-30 minutes, flipping once at the 15-minute mark, until potatoes are fork-tender and steak reaches your desired doneness.
  • For the oven: Place packets on a rimmed baking sheet. Bake at 425°F for 30-35 minutes. For crispier edges, open the packet for the last 5 minutes under the broiler.
  • For the campfire: Place packets on medium-hot coals (not direct flame). Cook 25-30 minutes, flipping once halfway through.

Serve

  • Carefully open the packets — use tongs and watch for the burst of steam. Taste and adjust seasoning with additional salt and pepper.
  • Garnish with fresh chopped parsley and serve directly in the foil, or transfer to plates.

Notes

Tip: For extra crispy potatoes, par-boil the diced potatoes in salted water for 5 minutes before assembling the packets. Make-ahead: Fully assembled packets keep refrigerated for up to 24 hours before cooking — add 3-5 minutes to cook time. Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of beef broth, or in a 375°F oven in a loosely covered dish for 10 minutes.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 38gFat: 29gSodium: 820mgFiber: 3gSugar: 3g
No ratings yet