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On Sale:   | 
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30
PREP TIME
30
TOTAL TIME
5
INGREDIENTS
3.2 of 5 (25 ratings)

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Ingredients

  • 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

Nutrition Information*

Serving Size 4 servings (1-1/4 cups each)
Calories 314

View complete nutrition information

Directions

  1. 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.
  2. 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.
  3. Add undrained tomatoes to skillet; simmer 2 minutes or until hot. Stir in cooked potatoes.
Nutrition Information close
Amount per Serving
Calories 314  
  % Daily Value*
Total fat 12 g 18%
Saturated fat 3 g 14%
Cholesterol 69 mg 23%
Sodium 619 mg 26%
Carbohydrate 22 g 7%
Dietary fiber 4 g 15%
Sugars 3 g  
Protein 28 g  
Vitamin A   7%
Vitamin C   19%
Calcium   6%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
20 reviews you can use for Beef and Potato Skillet
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User Rating: 3 stars

Have to agree with other reviews here. Dice your own potatoes. You can get 93/7 or better ground sirloin in a tube. Chop your own tomatoes. Chop an onion, and couple garlic cloves. If you're in Texas, add a can of Rotel.

Posted by: Abilene | on 10/27/2014
User Rating: 1 stars

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.

Posted by: Terry | on 10/22/2014
User Rating: 1 stars

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.

Posted by: Jenni | on 10/14/2014
User Rating: 3 stars

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.

Posted by: Thule | on 10/04/2014
User Rating: 2 stars

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!

Posted by: Bisto | on 09/20/2014
User Rating: 3 stars

great starter recp.to try out different stuff ..tomatoes mushrooms and cheeze. onions or whatever. good and simple

Posted by: ozzy | on 09/14/2014
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