Main dishes
Arizona-Style Beef & Potato Hash
Shredded beef cooks with browned potatoes, bell pepper, and green chiles, finished with lime and served with warm tortillas.
Serves 4
Directions
Cut the potatoes into ½-inch dice. Rinse and drain in a microwave-safe bowl, leaving a little water clinging to them.
Cover with a vented microwave-safe lid. Microwave on HIGH for 4 to 6 minutes, until beginning to soften, then drain well.
Heat the oil in a skillet over medium-high heat. Spread the potatoes in one layer and cook undisturbed for 5 to 6 minutes.
Add the onion and bell pepper. Cook for 6 to 8 minutes, turning occasionally, until the potatoes are tender.
Stir in the green chiles, cumin, and chili powder for 30 seconds. Add the beef and heat through to 165°F, about 3 to 5 minutes.
Add a splash of water if the pan is dry. Warm the tortillas in a dry skillet for about 30 seconds per side.
Remove the hash from the heat and stir in the lime juice. Serve with the warm tortillas.
