- 2 tablespoons Pure Wesson® Vegetable Oil
- 3 cups frozen hash brown potatoes, Southern style
- 1 pound boneless beef top sirloin steak, cut into thin slices
- 1 cup frozen chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
|Serving Size||4 servings (1-1/4 cups each)|
- Heat oil in large nonstick skillet over medium-high heat. Add potatoes; cook 5 to 7 minutes or until tender and lightly browned. Remove from skillet; set aside.
- Add beef and onion to skillet; sprinkle with salt, garlic powder and pepper. Cook and stir 4 to 5 minutes or until beef is cooked through.
- Add undrained tomatoes to skillet; simmer 2 minutes or until hot. Stir in cooked potatoes.
|Amount per Serving|
|% Daily Value*|
|Total fat||12 g||18%|
|Saturated fat||3 g||14%|
|Dietary fiber||4 g||15%|
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I think the maker of this recipe was trying to make hash in a minute instead of taking the time to make the real stuff. This looks like something someone threw up. Beef and fresh potato with onion is basically hash which is pretty good when used with leftover roast, a little olive oil, a fresh (not frozen) onion and 2 or 3 fresh potatoes. It can't be that hard to fix fresh instead of frozen hash browns. Maybe the cook thought the word hash brown potatoes was the same as making hash. Not! eliminate the tomato and add the bell pepper along with fresh garlic, pepper and salt. Can be made with hamburger meat as well. You can't get any simpler than this. Real Hash is good tasting and can be reheated easily.
Those frozen hash browns contain all sorts of preservatives...just read the label. Use everything fresh and not canned. Much better for you. Olive oil would be best as well.
Don't waste sirloin its just hash. Forget all the cooling. Brown your beef, throw in the potatoes when they start getting soft add the onions with salt and a lot of pepper. a little bell pepper works great and lose the tomatoes.. Use a real potato as you can peel and slice a tomatoes about as fast as opening a bag of frozen. If you want to use frozen then use regular French fry cuts as you are making food not mush. Set aside stuff while cooking defeats several things. Flavor, single dish, time and effort.
Pretty basic "Hash". It would be a much better example if you were to use "fresh" garlic, onions, and tomatoes. Also dicing or shredding a fresh potato. Personally, I would use avocado oil vs. veg oil. I grow my own basil to add. If you use fresh produce as much as you can, the difference is quite noticeable!
great starter recp.to try out different stuff ..tomatoes mushrooms and cheeze. onions or whatever. good and simple
I used some fresh potatoes, just peeled and diced them up, I also used a fresh onion. I cooked them both together then set them aside in a bigger cool skillet Then I cooked the beef with the salt, pepper, and garlic together in the same skillet I cooked the potatoes. Once done I added them to the cool skillet with the potatoes. The I diced up a Tomato and cooked it in that first skillet with some Basil, Garlic and Oregano just for a few minutes before adding it to the cool skillet too Then I mixed it all gently together and put the skillet on the stove and cooked it for just a few minutes...actually I'd just say heating it up more than cooked. As soon as it was all hot I served it up My husband didn't much care for the tomato much, but as he said his stomach is very sensitive to tomato. I actually loved it, which is funny as I was prepared to suffer through it for a change of pace Next time I think I'll add a little bell pepper though. Overall, good for the meat and potato crowd.