Meat & Potatoes Hash

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.



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