Beef and Potato Skillet
30Prep Time Minutes
30Total Time Minutes
5Number of 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
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||4 g||15%|
|Vitamin C||11 mg||19%|
|Vitamin A||353 iu||7%|
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.