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Mexican Hash
Ingredients
Directions
Ingredients
2 c
potatoes, cut in 3/4-inch cubes
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3 tbsp
vegetable oil
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0
kosher salt
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1 lb
ground chuck
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0.5 c
chopped onions
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3
garlic cloves, chopped
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1.5 tsp
ground cumin
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14.5 oz
canned diced tomatoes with juice
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3
chipotle chiles in adobo, chopped
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0.5 c
sliced black olives
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0.33 c
finely chopped cilantro
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3
green onions (including tops), chopped
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0
guacamole
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0
shredded cheese
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0
sour cream
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Mexican Hash

This simple and hearty skillet dinner is a quick alternative to the usual tacos and burritos.

4 servings

  1. Place the potatoes in a medium saucepan with cold water to cover. Bring to a boil and boil for 10 minutes. Drain and set aside.
  2. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the potatoes and a pinch of salt. Cook, turning occasionally, 10 minutes or until golden and crisp. Remove the potatoes from the skillet with a slotted spoon and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the beef and onion. Cook until the onion is translucent and the beef is no longer pink, about 5 minutes, breaking up the meat with a spoon. Add the garlic and cumin and sauté 1 minute more. Stir in the tomatoes, chipotles, 1/4 teaspoon kosher salt, and 1/3 cup water. Simmer briskly for 5 minutes. Add the potatoes and heat through. Serve topped with black olives, cilantro, green onions, guacamole, a sprinkle of cheese, and sour cream.

Recipe by Tara Tuckwiller