Home-fry style potatoes and onions topped with Italian-style, pull-apart tender, slow cooked beef make a perfect hash.
Directions for: Beef and Potato Hash
Ingredients
2 Tbsp unsalted butter
4 scallions, chopped
1 pound Yukon gold potatoes, peeled and cut into 1/4 - inch dice
Kosher salt and freshly ground black pepper
2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
3 Tbsp flat-leaf parsley, chopped
Italian Slow Cooker Beef4 pounds boneless beef chuck roast, quartered
2 red, orange, or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
1 15-ounce can diced tomatoes with basil and oregano
2 tsp Italian seasoning
tsp whole fennel seeds
Kosher salt and freshly ground black pepper
Directions
1. Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
Italian Slow Cooker Beef1. Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
See more: Beef, Dinner, Italian, Potatoes, Saute, Side, Slow Cook