4 Serves
92 Mins
Peel and dice the boiling potatoes into uniform half-inch cubes using a chef's knife on a cutting board.
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MexicanVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
449 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Dice the onion and the leftover meat into cubes similar in size to the potatoes using a chef's knife.
Heat the cooking oil in a large cast iron skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, until they begin to soften and brown, about 25 minutes.
Stir in the diced onions and meat, continuing to cook until the onions are translucent and the meat is browned and crispy, about 20 minutes.
Season the hash generously with salt and pepper, toss well to combine, and serve immediately while hot.
25
g149
g14
g
Scottish
Peruvian