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Spanish Beef Hash

Spanish Beef Hash
This tasty blend smells so good as it cooks that it lures people into the kitchen from all over the house.—Thomas Reynolds, Tampa, Florida
6 ServingsPrep: 40 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 2 cups chopped sweet yellow, red and/or green peppers
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 small potatoes, peeled and cut into 3/4-inch cubes
  • 2 medium tomatoes, chopped
  • 1 can (8 ounces) tomato sauce
  • 2/3 cup chopped pitted green olives
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup dry red wine or beef broth
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Cajun seasoning
  • Hot cooked rice

Directions

  • In a Dutch oven, cook the beef, peppers, onion and garlic over medium
  • heat until meat is no longer pink; drain. Add the potatoes,
  • tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or
© Taste of Home 2013

2 of 2

Spanish Beef Hash (continued)

Directions (continued)

  • until potatoes are tender. Serve with rice. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without rice) equals 253 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 840 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013