Hash wasn’t on the menu last week… but we ate it anyways because someone steamed the broccoli & cauliflower I was saving for cauliflower-broccoli soup. Of course, it’s hard to complain when the hubby pitches in to make dinner 🙂
This is one of Cody’s favorite meals- for breakfast, lunch, or dinner. He’s been making hash for as long as I’ve known him… and now I’m just as much a fan. Hash is so simple to throw together, so easy to add variety, so tasty… and the perfect way to use up leftover meat & random veggies hanging out in the fridge! I made the latest version with leftover roast beef from the night before, but you could really use any type of meat you want.
Meat & Potatoes Hash
A Cody favorite
Ingredients (for 5-6 servings):
- 1 tb olive oil
- 6 medium potatoes, sliced
- 1/2 medium onion, sliced
- 1 bell pepper, sliced
- 1/2 lb mushrooms, sliced
- 1 lb steak or roast beef, cut into 1/2 inch pieces
- 1/2 c shredded cheddar cheese
- salt, pepper, or seasoning mix, to taste
- In a large skillet, brown the meat chunks. Remove from pan.
- Heat olive oil over medium-high heat in the pan.
- Add potatoes, onion, and bell pepper slices. Cook slowly, covered, until semi-tender (about 15 minutes).
- Add mushrooms & meat.
- Sprinkle salt & pepper, or seasoning mix (we use Alpine Touch), to taste.
- Cover & cook until mushrooms are tender (about 5 minutes) and meat is warm.
- Sprinkle cheese over the top. Cover again & cook until cheese is melted.
- Serve warm. We usually have a bit of ketchup on top.