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Spanish Beef Hash Recipe
Spanish Beef Hash Recipe photo by Taste of Home

Spanish Beef Hash Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 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

Nutritional 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.

Directions

  1. 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.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice. Yield: 6 servings.
Originally published as Spanish Beef Hash in Taste of Home August/September 2011, p46

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Spanish Beef Hash(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 1, 2012

Very very good!!!!!

MY REVIEW
Reviewed Oct. 20, 2011

I loved the story that accompanied this recipe in the magazine too!

MY REVIEW
Reviewed Sep. 25, 2011

I made this for my family last week and we all loved it! Great flavors. I might try to put this in the slow cooker.

MY REVIEW
Reviewed Sep. 17, 2011

This one is a keeper! Easy to prepare and great flavor. I will cut the potatoes even smaller next time (for faster cooking), but that's the only change I will make.

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