Ingredients Jump to Instructions ↓

  1. 2 large white potatoes

  2. 2 tablespoons vegetable shortening

  3. 1 onion, chopped

  4. 1/2 cup chopped celery

  5. 1 green bell pepper, chopped

  6. 2 tablespoons vegetable oil

  7. 2 pounds beef strips, diced

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground black pepper

  10. 1/2 cup chopped green onion

  11. 2 garlic cloves, crushed

Instructions Jump to Ingredients ↑

  1. In a saucepan over medium-high heat, bring water to a boil, cook potatoes about 20 to 25 minutes or until tender; drain and when cool enough to handle, peel and dice. Set aside.

  2. In a large skillet over medium-high heat, melt shortening; saute chopped onion, chopped celery, and chopped green bell pepper about 5 minutes or until soft and tender. Remove. Set aside.

  3. In same skillet over medium heat add a little oil, brown diced beef strips. Add diced potatoes, salt, and pepper. Cook hash until the potatoes begin to brown about 10 minutes. Stir in sauted vegetables, continue cooking until hash is mixed together and hot.


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