Wild West Good Anytime Beef Hash

Whether breakfast, lunch or dinner this recipe will be loved.

Original recipe HERE at BEEFitswhatsfordinner.com.

INGREDIENTS:

• 1 pound Ground Beef (93% lean or leaner)

• 3 cups frozen potatoes O’Brien

If you don't have potatoes O'Brien, dice 4 potatoes, 1 small pepper and 1 onion a quarter inch thick.

• 1 jar (15 to 16 ounces) prepared thick-and-chunky salsa

We add salsa to our taco meat and LOVE it!

• 1 cup frozen corn

• 1/4 cup chopped fresh cilantro

• 1 cup shredded reduced-fat Cheddar cheese

Other Toppings and Suggestions:

• Reduced-fat dairy sour cream, chopped fresh cilantro, lime wedges (optional)

• Add eggs over the tops as breakfast dish, don't mix in but allow eggs to cook

• Bake over the fire when camping in an aluminum foil packet.

COOKING:

1. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add potatoes; cook 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet. Keep warm.

Cook's Tip: Refrigerated diced potatoes may be substituted for frozen potatoes.

1. Brown Ground Beef in same skillet over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Season beef with salt and pepper, as desired. Stir in salsa, corn and 1/4 cup cilantro; cook 5 minutes or until heated through, stirring occasionally. Stir in potatoes; sprinkle with cheese. Cook 1 to 2 minutes or until heated through and cheese is melted.

Cook's Tip:You may substitute Mexican cheese blend for Cheddar cheese. Cooking times are for fresh or thoroughly thawed ground beef . Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

1. Serve with toppings, if desired.