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Wild West Good Anytime Beef Hash

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

Original recipe HERE at


  • 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.


  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.

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