Beef and Potato Hash Skillet


2 tablespoons canola or olive oil

2 tablespoons butter

2 large baking potatoes, diced

1/2 white onion, chopped

2 garlic cloves, diced

2 cups cooked beef roast, shredded or deli roast beef, chopped

1/4 cup beef broth

1 cup provolone or cheddar cheese, sliced or shredded

Parsley or green onions for garnish (optional)

Sour cream, for serving (optional)

Salsa, for serving (optional)

Salt and pepper, to taste


In a large skillet over medium heat, add oil and butter. Saute potatoes with salt and pepper for 7-8 minutes or until lightly browned. Add onion and garlic to pan. Cook over medium heat for 3-4 minutes. Stir in shredded or chopped beef and beef broth. Mix well. Cook for 4-5 minutes. Add cheese over the top of the potato and beef mixture; cover. Cook for 1-2 minute or until cheese melts. Serve immediately. Add parsley or green onions as garnish, if using. Serve immediately.


Note: Cooked eggs over easy can be placed on top of each serving of the Beef and Potato Hash, if desired. Or, scrambled eggs can be added to each serving.

Sponsor: Utah Beef Council


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.