Name: Beef chuck and potato hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 oz beef chuck roast, cut into 1/2-inch cubes; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 2 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 2 tbsp water

Nutrition

Per serving

433 calories

Protein: 20g; 18% of calories
Carbs: 35g; 32% of calories
Fat: 24g; 50% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Heat a drizzle of the oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and water, then cover with a lid. Steam the potatoes for 8 minutes until they are just tender when pierced with a fork.
Remove the lid and push the potatoes to one side. Add the beef cubes to the empty side of the pan. Season the beef and potatoes with half the salt, half the pepper, and all the garlic powder. Cook for 5 minutes, stirring the beef occasionally, until the beef is browned and the water has evaporated. Done when browned and opaque, 160°F.
Add the remaining oil, onions, and bell peppers to the skillet. Season with the rest of the salt and pepper. Sauté everything together, stirring often, for 10 minutes until the vegetables are softened and the potatoes are golden and crisp.

Nutrition

Ingredients

Instructions

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