Mexican · Dinner
Skillet Beef and Potato Hash
Diced beef sirloin browned in a skillet with cubed potatoes, onion, and bell pepper, seasoned with cumin, smoked paprika, and chili powder. Finished with tomato and lime juice, this hash delivers crisp-edged, savory beef and potatoes with a touch of Mexican spice.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
34.2gProtein
27.8gFat
24.6gCarbs
5.9gSugar
4.3gFiber
720mgSodium
115mgChol
6.1gSat Fat
1180mgPotassium
55mgCalcium
4.2mgIron
2.6mcgVitamin B12
42mgVitamin C
spice-route
all-time-classics
Instructions
1
Prep
Cut the beef sirloin and potato into 1/2-inch cubes, dice the onion, bell pepper, and tomato, and mince the garlic.
2
Fry
Heat 1 tablespoon olive oil in a skillet over medium-high heat and fry the potato cubes for 8 to 10 minutes, turning occasionally, until edges are golden and a fork pierces easily.
3
Sear
Add the remaining oil and sear the beef over high heat for 3 to 4 minutes, turning once, until deep brown crust forms.
4
Saute
Add the onion, bell pepper, garlic, cumin, smoked paprika, and chili powder to the skillet and saute over medium heat for 3 minutes, stirring often, until onion is translucent.
5
Finish
Fold the diced tomato, salt, and black pepper into the skillet and cook over medium heat for 2 minutes until tomato softens.
6
Plate
Transfer the hash to a plate, scatter fresh cilantro over the top, and squeeze lime juice across before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 11 oz311g potato
- 11 onion
- 11 bell pepper
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp chili powder
- 2 clove2 clove garlic
- 4 tbsp60ml olive oil
- 11 tomato
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp10ml lime juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
