Mexican · Dinner
Skillet Beef and Potato Hash (No-Chop)
Cubed beef sirloin browns in a skillet alongside frozen diced potatoes, seasoned with cumin and smoked paprika, then finished with lime juice and scissor-snipped cilantro. Served with a warm corn tortilla for a Mexican-style weeknight plate that requires no knife.
$5
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
485Calories
34.7gProtein
21.8gFat
37.2gCarbs
4.5gSugar
6.2gFiber
418mgSodium
110mgChol
6.1gSat Fat
1165mgPotassium
76mgCalcium
4.3mgIron
2.4mcgVitamin B12
42mgVitamin C
gluten-free
high-fiber
no-chop
Instructions
1
Snip the beef sirloin into rough 3/4-inch cubes with kitchen scissors directly over a cutting board.
2
Heat the vegetable oil in a skillet over high heat until it shimmers. Add beef cubes in a single layer and sear 3 to 4 minutes until deep brown crust forms.
3
Add the frozen diced potatoes and garlic to the skillet over medium-high heat. Fry 8 to 10 minutes, stirring occasionally, until potatoes are golden and tender.
4
Stir in the cumin, smoked paprika, and bell pepper strips over medium heat. Cook 2 minutes until spices bloom and pepper softens, then squeeze lime juice over the hash. Season with salt and black pepper, scatter cilantro over the top, and serve with the warmed corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 cup300g frozen diced potatoes
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp garlic
- 4 tbsp60ml lime juice, bottled
- 2 tbsp28g vegetable oil
- 1/2 cup70g bell pepper strips
- 4 tbsp16g cilantro
- 22 corn tortilla
- salt, to taste
- black pepper, to taste
