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Mexican Hash Recipe

Mexican Hash Recipe

4 servings



1 pound beef eye of round, fat trimmed, cubed

1 cup each: chopped tomato, onion

2 large poblano chilies, sliced

1 pound Idaho potatoes, unpeeled, cooked, cubed

Chili powder, to taste

Salt and pepper, to taste


Cook beef in 2 inches simmering water in large saucepan, covered, until beef is tender, 20 to 25 minutes, drain. Cool slightly and shred. Saute beef in lightly greased large skillet over until beginning to brown and crisp, about 5 minutes. Add tomato, cook over medium heat 5 minutes. Remove from skillet and reserve.


Add onion and poblano chilies to skillet, cook until tender, 5 to 8 minutes. Add potatoes and cook until browned, about 5 minutes. Add reserved meat mixture to skillet, cook until hot, 3 to 4 minutes. Season to taste with chili powder, salt and pepper.


Per Serving:

Calories: 242

% of calories from fat: 15

Fat (gm): 4

Saturated fat (gm): 1.3

Cholesterol (gm): 54.7

Sodium (mg): 55

Protein (gm): 23.4

Carbohydrate (gm): 27.90

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