Thursday, October 6, 2011

Beef and Potato Hash

The use everything up experiment continues, and I have to say I feel proud. I have not only managed to make some delicious meals, our fridge is near empty and devoid of perishables, and not because we have thrown out what went bad, but because we have used everything! We really need to go shopping now, but I've learned a valuable lesson in using what you have, and hopefully the dinners from this week can help me to buy less and use everything up to decrease what I waste.

Beef Potato Hash:
2 large russet potatoes
2 yellow onions
2 bell pepper
1 small hot pepper
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp of worchestershire sauce
1 can/bottle of beer
8 oz of ground beef
Canola oil
Salt, pepper, Tabasco

Heat the a thin layer of oil over high heat in a large skillet. Chop potatoes into small cubes and add to the pan. Cook, stirring occasionally until potatoes begin to brown, about 4-5 minutes, then lower heat to medium. Chop onions into small squares and add to the pan , cook until onions soften slightly, about 3 minutes. Chop the peppers (hot and bell) and add to the pan, stir to combine, raise heat to high and cook 1 minute, then stir in the chili powder, garlic powder, Worcestershire sauce and half the beer. Bring to a boil and reduce heat to allow beer to simmer, cook until the liquid has absorbed. Add ground beef and stir in. Add remaining beer and cook until absorbed and potatoes are tender. Serve with sunny side up eggs. Potatoes will need to cook about 30 minutes total, depending on how small you chopped them.

Happy Eating.



  1. Yum, I love potato hash for breakfast. Especially with some hot sauce.

  2. You made this recipe so simple, anything with potatoes is a big hit at home although we don't eat beef.


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