Mexican Hash
Ingredients
Directions
Ingredients
2 c
potatoes, cut in 3/4-inch cubes
3 tbsp
vegetable oil
0
kosher salt
1 lb
ground chuck
0.5 c
chopped onions
3
garlic cloves, chopped
1.5 tsp
ground cumin
14.5 oz
canned diced tomatoes with juice
3
chipotle chiles in adobo, chopped
0.5 c
sliced black olives
0.33 c
finely chopped cilantro
3
green onions (including tops), chopped
0
guacamole
0
shredded cheese
0
sour cream
Mexican Hash
This simple and hearty skillet dinner is a quick alternative to the usual tacos and burritos.
4 servings
- 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.
- 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.
- 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