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Beef and Potato Hash

Beef and Potato Hash
PREP TIME
20 min
COOK TIME
8h 20 min
YIELDS
2 - 3 servings

Home-fry style potatoes and onions topped with Italian-style, pull-apart tender, slow cooked beef make a perfect hash.

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Ingredients

2
Tbsp unsalted butter
4
scallions, chopped
1
pound Yukon gold potatoes, peeled and cut into ¼ - inch dice
Kosher salt and freshly ground black pepper
2
cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
3
Tbsp flat-leaf parsley, chopped

Italian Slow Cooker Beef

4
pounds boneless beef chuck roast, quartered
2
red, orange, or yellow bell peppers, seeded and sliced
1
small onion, halved and thinly sliced
2
cloves garlic, chopped
1 15-ounce
can diced tomatoes with basil and oregano
2
tsp Italian seasoning
½
tsp whole fennel seeds
Kosher salt and freshly ground black pepper
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Directions

Step 1

Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.

Step 2

Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

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