Beef and Potato Hash

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  • Total: 8 hr 40 min
  • Active: 40 min
  • Yield: 2 to 3 servings
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Ingredients

2 tablespoons unsalted butter

4 scallions, chopped 

1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped

3 tablespoons chopped flat-leaf parsley 

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 

One 15-ounce can diced tomatoes with basil and oregano

One 15-ounce can diced tomatoes with basil and oregano 

2 teaspoons Italian seasoning

1/2 teaspoon whole fennel seeds 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Directions

  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.

Italian Slow Cooker Beef:

  1. 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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