Cheesy Beef Hash Recipes

Steps:

• 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.
• 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.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the ground beef to a skillet, over medium heat.
• 4. While the beef is cooking, break it up using a wooden spoon.
• 5. When the beef is cooked, remove from pan, and drain on paper towels.
• 6. Add the grapeseed oil to the pan, and then add the onions.
• 7. Cook until they soften, and begin to lightly brown, 3 - 5 minutes.
• 8. Remove from the pan, and add to the reserved ground beef.
• 9. Add the butter to the pan.
• 10. When the foaming subsides, add the flour, and stir to make a blonde roux.
• 11. Add the milk, and allow the mixture to simmer until it thickens, 3 - 5 minutes.
• 12. Chef's Note: At this time, season the sauce with some salt, pepper, and cayenne, to taste.
• 13. Remove from the heat, and allow to cool for 20 minutes.
• 14. Place a rack in the upper-middle position, and preheat the oven to 350f (175c).
• 15. Return the reserved onions, and beef to the pan and stir to combine.
• 16. Add the hash browns, and incorporate them into the mixture.
• 17. Add the cheese and gently fold into the other ingredients.
• 18. Chef's Note: The cheese is up to you... I use a combination of sharp white cheddar, and pepper jack... Have some fun with it.
• 19. OPTIONAL TOPPING
• 20. Combine the dry ingredients with the melted butter, and sprinkle over the top before baking... So yummy.
• 21. Chef's Note: The topping gives the dish a little bit of a crunchy bite. Make the topping as spicy as you dare. In the colder months, I will add a bit of cayenne, white pepper, and even some red pepper flakes. In the warmer months, I have a tendency to be a bit more conservative. But that is just me.
• 22. BAKING THE DISH
• 23. You have several options here: 1. Rustic 1: Leave it in the skillet, and bake it. This makes it a truly one-dish recipe. Just make sure that your guests know that the pan is hot, hot, hot. 2. Rustic 2: You could use a glass baking dish, and bring it to the table. This method works well, when the skillet you used to cook the recipe is way too big. 3. Elegant: Serve it in individual ovenproof dishes. It is up to you... Chef's prerogative.
• 24. Chef's Tip: If you choose to serve it up in individual dishes, understand that you can freeze them, and when needed, defrost and bake.
• 25. Place into the preheated oven, and bake until the cheese is bubbly, and beginning to brown, 35 - 40 minutes.
• 26. PLATE/PRESENT
• 27. Let rest for a few minutes, and then serve it to your waiting guests. Enjoy.
• 28. Keep the faith, and keep cooking.

Steps:

• In 12-inch nonstick skillet, cook beef and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Stir potatoes into beef; reduce heat to medium-low. Cover; cook about 10 minutes, stirring occasionally, until potatoes are almost tender.
• Stir in bell pepper and onion. Cover; cook 5 to 10 minutes, stirring occasionally, until tender. Stir in cold-pack cheese food. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Top with shredded cheese.

Steps:

• In large bowl, beat Bisquick mix, milk and eggs with whisk until well combined. Stir in remaining ingredients. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. Pour mixture in baking dish.
• Bake uncovered about 1 hour or until toothpick inserted in center of egg bake comes out clean. Cut into squares, and enjoy.

Steps:

• In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.