5 Ingredients or Fewer

Sunday Hash

February 10, 2020
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Photo by Danielle
  • Prep time 10 minutes
  • Cook time 3 hours
  • Serves 6-8
What You'll Need
  • 4 cups Instant Pot Shredded Beef
  • 4 cups Potatoes, peeled & cubed
  • 1 Yellow Bell Pepper, small diced
  • 2 Jalapenos, minced
  • 4 Scallions, white & green parts diced
  • 8 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1/4 cup Water
  • 1-1/2 teaspoons White Seasoning
  • Salt & Pepper
  1. Use any kind of leftover beef from the Instant Pot. I used a 3lbs Eye of Round Roast seasoned with Salt, Pepper, Soy Sauce and Beef stock that cooked on high for 1:30 with natural release. Once the meat cooled I chopped it into large chunks and shreds. Any cooked meat can be used. It is also very good with Pork.
  2. In a 12" Cast Iron pan add 2Tbs olive oil, 4Tbs butter, 1/4c water and the diced potatoes. Season with S/P & White Seasoning. Cover and cook over medium heat for 20 minutes. DO NOT STIR!!! Remove lid and continue to cook the potatoes until all the water is gone. DO NOT STIR!!!! keep cooking potatoes for approx. 1 hour. This will make sure they are very crispy. You can adjust the heat to prevent burning but this step will take a very long time. Once they have browned and released from the pan its ok to flip them around onto another flat layer and brown all sides. Leaving them untouched every time you flip. This step can take 2-3 hours total. The less you touch them the faster they will brown! Once they are as crispy as you like remove them from the pan to a flat baking sheet and set aside. You can also put them in the oven at 200°f to keep warm if your going to serve the entire batch at once.
  3. Add 1Tbs butter to the pan and add the yellow pepper, jalapeno and scallions. Season with S/P and cook until tender approx. 7-10minutes. Add to the sheet pan of potatoes.
  4. Add last of the butter and the meat to the pan. Press down and cook for about 5 minutes to form a little crust on the bottom of the meat. This step you can just heat it up or cook it as crispy as you like it. The longer you cook the meat the faster it will dry out so keep that in mind.
  5. Once you have cooked all the parts you can toss the potatoes, veggies and meat together. At this step you can portion out enough for 2 people and return it to the pan to quickly warm it thru all together. You can use it as taco filling with sour cream, pickled onions and green salsa. You can serve it all to a crowd as is. Its also good topped with an egg and shredded cheddar.

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