Creole Beef Hash
The classic Creole trinity -- onion, bell pepper and celery -- flavor this tasty, cook-from-scratch, beef hash.
2 large white potatoes
2 tablespoons vegetable shortening
1 onion, chopped
1/2 cup chopped celery
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 pounds beef strips, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped green onion
2 garlic cloves, crushed
- 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.
- In a large skillet over medium-high heat, melt shortening; sauté chopped onion, chopped celery, and chopped green bell pepper about 5 minutes or until soft and tender. Remove. Set aside.
- 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 sautéd vegetables, continue cooking until hash is mixed together and hot.
Makes 8 servings.