Spanish Beef Hash Recipes

Steps:

• 1. In a large skillet, heat 1 tablespoon oil.
• 2. Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
• 3. In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
• 4. Drain grease from meat mixture.
• 5. Add tomato mixture.
• 6. Season with salt and pepper to taste.
• 7. Cook on low heat, covered, for 20 minutes.
• 8. Notes: 1 10-ounce can of Rotel can be substituted for the crushed tomatoes. Add shredded cheese at end if desired.

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

Steps:

• 1. In a large stock pot or Dutch oven, over medium-high heat, cook ground beef, peppers, onion, and garlic until beef is cooked through. Stir occasionally to help break up the beef.
• 2. Add the rest of the ingredients, except rice, to pot. Stir well. Bring to a boil. Reduce heat and simmer for 30 minutes or until potatoes are tender. Stir well occasionally.
• 3. Serve with rice.

Steps:

• In a Dutch oven, cook the beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the potatoes, tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings.
• Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice.

Steps:

• Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
• Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice.

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

Steps:

• Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
• After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
• Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.