Back to Spanish Beef Hash

Print Options


Card Sizes

Spanish Beef Hash Recipe

Spanish Beef Hash Recipe

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. YIELD:6 servings


  • 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


  • 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.
  • 3.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.

Nutritional Facts

1 cup (calculated without rice): 253 calories, 12g fat (3g saturated fat), 47mg cholesterol, 840mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.

Reviews for Spanish Beef Hash

Sort By :
huntnmama User ID: 1067464 114899
Reviewed May. 1, 2012

"Very very good!!!!!"

cortneylgumbleton User ID: 3828990 187051
Reviewed Oct. 20, 2011

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

pennylane9475 User ID: 6229433 196700
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."

mkfrazier User ID: 4922365 193653
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."

Loading Image

Wine Pairings

Full-Bodied Red Wine

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