Western Hash Recipe

Read Reviews
2 2 2
Publisher Photo
Believe it or not, I originally heard this recipe on a television commercial! That was many years ago, and I still make this hash often. Try it with some corn bread or corn chips on the side.—Karen Ann Bland, Gove, Kansas
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup uncooked long grain rice
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/2 pound sliced process cheese or 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

296 calories: 1 each, 12g fat (7g saturated fat), 46mg cholesterol, 852mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 18g protein .


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, rice, green pepper, onion and seasonings. Bring to a boil. Cover and simmer about 30 minutes. Top with cheese slices or shredded cheddar; cook until cheese is melted. Yield: 6-8 servings.
Originally published as Western Hash in Country Ground Beef 1993, p74

Reviews for Western Hash

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 19, 2013

"I agree with the other comment that there isn't enough liquid to cook a cup of rice. I ended up adding a cup or so of leftover cooked rice instead and that worked out fine."

Reviewed Jul. 15, 2010

"I live at an elevation of 6200 ft There isn't enough fluid to cook a cup of rice. I'm going to try to modify the recipe as I like all the ingredients"

Loading Image