CHEESY BEEF AND POTATO HASH
Steps:
- Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
- Preheat the broiler on high.
- Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
- Broil until melted and bubbling, about 1 minute.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
ROAST BEEF HASH
Make and share this Roast Beef Hash recipe from Food.com.
Provided by Susie in Texas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
STEAK HASH
"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.
Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
OVEN BEEF HASH
"With just the two of us, we usually have leftovers of some sort, so hash is a regular menu item at our house," admits Dorothy Pritchett of Wills Point, Texas. "It's nice to have a hash that I can pop in the oven."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 312 calories, Fat 9g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 476mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CORNED BEEF HASH AND POTATOES
A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.
Provided by Chicagoland Chef du
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet.
- Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
- Add beef and potatoes, water/stock, Worcestershire, and parsley.
- Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
- OPTIONS:.
- If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
- Poach eggs, serve over hash.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2
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