Ranchero Beef Hash
pound small red potatoes, chopped
tablespoons cooking oil
medium carrot, shredded
recipe Cowboy Chuck Roast with Onion Gravy (2 portions), thawed (see Recipe Center)
Salt and ground black pepper
Fresh or refrigerated salsa
recipe Tortilla Strips (see recipe below) (optional)
- For hash, place potatoes in a 1-1/2-quart microwave-safe casserole. Add 2 tablespoons water. Cover and cook on 100 percent power (high) power for 5 to 7 minutes or just until tender, stirring once. Drain potatoes.
- In large skillet heat oil over medium-high heat. Add potatoes. Cook, stirring occasionally, until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast and gravy, using a spoon to break beef in bite-size pieces; heat through. Season to taste with salt and pepper. Keep warm.
- In extra-large skillet melt butter over medium heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, until whites are set and yolks begin to thicken. (For more doneness, turn eggs and continue cooking 30 seconds.)
- Divide hash among plates. Top with one egg and salsa. Serve with tortilla strips. Makes 4 servings.
6 inches flour or corn tortillas
- Cut each tortilla into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 10 minutes or until crisp.
Nutrition Facts(Ranchero Beef Hash)
- Per serving:
- 507 kcal cal.,
- 24 g fat
- (7 g sat. fat,
- 7 g polyunsaturated fat,
- 7 g monounsatured fat),
- 282 mg chol.,
- 1029 mg sodium,
- 31 g carb.,
- 5 g fiber,
- 7 g sugar,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet