Cheesy Beef And Potato Hash Food

BEEF AND POTATO HASH

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.

CHEESY POTATO AND SHARP CHEDDAR HASH

Steps:

• Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.

HAMBURGER HASH

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

CHEESY ROAST BEEF HASH EGG BAKE

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.

LEFTOVER ROAST BEEF HASH

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.

ROAST BEEF-POTATO HASH

Steps:

• Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
• Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

CHEESY BEEF AND POTATO PIE

Steps:

• Preheat the oven to 190°C, 375°F.
• Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
• Stir in the tomatoes, stock and seasoning and bring to the boil.
• Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
• I serve with steamed green veggies.

CHEESY POTATO BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

CHEESY HAMBURGER HASH

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Remove beef and drippings from skillet.
• Melt butter in same skillet. Add potatoes. Cover and cook over medium heat about 5 minutes, stirring occasionally, until almost tender. Stir in beef, tomatoes and pizza seasoning. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
• Sprinkle with cheese and parsley. Cover and heat until cheese is melted.

STOVE TOP CHEESY BEEF AND POTATO

Steps:

• Saute the onion in the olive oil within a skillet that has a tight fitting lid.
• When the onion is nearly transparent, add the diced potato and the mushrooms and liquid.
• Lower the heat and simmer covered for 6 minutes or until the liquid is nearly gone and potato is starting to get soft.
• Add the meat and the pepper, stir and cook for an additional 2 minutes.
• Plate the mixture and sprinkle the cheese on top.

CHEESY BEEF HASH

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.