Meat And Potato Hash With Dumplings Beef Food

OLD SCHOOL HAMBURGER HASH

Steps:

• If you aren't using leftover roasted or cooked potatoes, you'll need to prepare some. These Oven Ready/Grill Ready Little Potatoes couldn't be easier. They come in an aluminum baking tray and the seasonings are already provided.
• In a large skillet over medium-high heat, brown and crumble the ground beef along with the diced shallot. Season well with salt and pepper.
• Drain any excess grease, place 2 tablespoons of butter into the pan to melt.
• Put cooked beef back into the pan, then add in the diced Little Potatoes. Turn the heat up and season the mixture with salt and pepper and stir.
• Using the back of a spatula, press down on the hash mixture. This will help the the beef and potatoes to get a little crisp. Let it cook for a couple of minutes. Then flip it all over and do the same process again.
• At this point, you can turn down the heat and crack a couple of eggs over top, place the lid on and allow them to cook for a couple of minutes. Or you can serve it, as is, on the side.

CHEESY BEEF AND POTATO HASH

Steps:

• Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
• Preheat the broiler on high.
• Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
• Broil until melted and bubbling, about 1 minute.

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.

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

MEAT AND POTATO HASH WITH DUMPLINGS (BEEF)

Steps:

• Par boil potato and swede.
• Brown minced beef, carrot and onion for 5 minutes in a large pot.
• Drain potato and swede and add to minced beef pot.
• Add beef stock.
• Bring to boil, season and simmer for 20 minutes.
• Make dumplings by mixing flour and suet with a little cold water until they hold together but are not sticky. Make into tablespoon size balls and add to pot. They should float.
• Simmer for about 30 minutes or until dumplings are ready. Add more water if it starts to dry out.

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.

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a zip-top plastic bag, combine flour, salt, and pepper.
• Add meat; toss to coat.
• In a large Dutch oven, cook meat and onion in oil until the meat is browned.
• Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
• Remove bay leaves.
• In a bowl, beat egg; add the next 7 ingredients.
• Stir in potatoes; mix well.
• With floured hands, shape into 1 1/2 inch balls.
• Dust with flour.
• Bring stew to a boil; drop dumplings into stew.
• Cover and simmer for 30 minutes (do not lift the cover).
• Serve immediately.

POTATO HASH WITH ROSEMARY

Steps:

• Stir together all ingredients in a lightly greased nonstick skillet.
• Cover and cook over medium-low heat, stirring occasionally, 25 minutes or until potatoes are tender.
• Serve.