Roast Beef Hash Recipe - Cooking Index
1 | Baking potato | |
1/3 cup | 78ml | Beef stock |
1 teaspoon | 5ml | Vegetable oil |
1 teaspoon | 5ml | Onion - chopped (small) |
3/4 teaspoon | 3.8ml | Chili powder |
1 1/2 cups | 93g / 3.3oz | Cooked beef - diced |
1 cup | 146g / 5.1oz | Sweet green pepper - chopped (small) |
3/4 cup | 46g / 1.6oz | Frozen corn kernels |
1/4 cup | 59ml | Chili sauce |
1/4 cup | 59ml | Mozzarella - part skim, shred |
Monterey Jack cheese |
Peel potato and cut into 1/2-inch cubes. In nonstick skillet, bring stock and potato to boil; reduce heat, cover and simmer for about 8 minutes or until almost tender and stock is absorbed.
Push potato to side of pan. Pour oil into other side of pan; heat over medium heat. Add onion and chili powder to oil, stirring often, for about 5 minutes or until onion is softened.
Increase heat to high; add beef, sweet green pepper, corn and chili sauce, stirring together with potato. Cook, stirring often, for about 5 minutes or just until liquid is evaporated and beef is heated through.
Remove from heat. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted
Source:
Canadian Living magazine
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