Southwestern Beef Hash
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | small |
onions
chopped |
|
| 3 | cups |
potatoes
frozen |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
salsa
|
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
black olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | small |
onions
chopped |
|
| 7.1E+2 | ml |
potatoes
frozen |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
salsa
|
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
black olives
sliced |
*
|
Directions
Brown ground beef and onion in large skillet over medium heat until no lnger pink.
Drain.
Stir in potatoes, salt, and pepper.
Increase heat to medium-high and cook 5 minutes, stirring occasionally.
Stir in salsa.
Cook 8 to 10 minutes more until potatoes are lightly browned, stirring occasionally.
Garnish with green onions and black olives, if desired.
