Live-well: roast beef hash
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baking potato | |
| ⅓ | cup | Beef stock |
| 1 | teaspoon | Vegetable oil |
| 1 | small | Onion, chopped |
| ¾ | teaspoon | Chili powder |
| 1½ | cup | Cooked beef, diced |
| 1 | small | Sweet green pepper, chopped |
| ¾ | cup | Frozen corn kernels |
| ¼ | cup | Chili sauce |
| ¼ | cup | Mozzarella, part skim, shred or Monterey Jack or Danbo |
Directions
Peel potato and cut into ½-inch cubes. In nonstick skillet, bring stock and potato to boil; reduce heat, cover and simmer for about 8 minutes or until almost tender and stock is absorbed. Push potato to side of pan. Pour oil into other side of pan; heat over medium heat.
Add onion and chili powder to oil, stirring often, for about 5 minutes or until onion is softened.
Increase heat to high; add beef, sweet green pepper, corn and chili sauce, stirring together with potato. Cook, stirring often, for about 5 minutes or just until liquid is evaporated and beef is heated through.
Remove from heat. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted.
Per Serving: about 435 calories, 40 g protein, 12 g fat, 43 g carbohydrate high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.
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