Cheesy Beef & Potato Hash with Peppers, Onion & Jalapeño Sour Cream

Cheesy Beef & Potato Hash

with Peppers, Onion & Jalapeño Sour Cream

30 MIN
2 Servings
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    From the Test Kitchen

    In this hearty dish, a robust mix of smoky-spiced beef, potatoes, peppers, and onion come together under a layer of melty cheddar cheese—all topped with a dollop of pickled jalapeño sour cream for a tangy kick of heat.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    ingredients
    Cheesy Beef & Potato Hash with Peppers, Onion & Jalapeño Sour Cream
    Title
    • ½ lb Thinly Sliced Beef
    • ¾ lb Golden Potatoes
    • 2 Scallions
    • 1 Red Onion
    • 2 oz White Cheddar Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Sour Cream
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 3 oz Shishito Peppers
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

    Parboil the potatoes
    2 Parboil the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

    Cook the beef
    3 Cook the beef

    Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (cast iron or nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm. 

    Start the hash
    4 Start the hash

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the sliced onion and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the spice blend and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat.

    Finish the hash & serve your dish
    5 Finish the hash & serve your dish

    Add the cooked beef to the pan; stir to combine. Taste, then season with salt and pepper if desired. Immediately top with the grated cheese in an even layer. Serve the finished hash garnished with the sliced green tops of the scallions and jalapeño sour cream. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

    2 Parboil the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

    Parboil the potatoes
    Cook the beef
    3 Cook the beef

    Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (cast iron or nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm. 

    4 Start the hash

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the sliced onion and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the spice blend and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat.

    Start the hash
    Finish the hash & serve your dish
    5 Finish the hash & serve your dish

    Add the cooked beef to the pan; stir to combine. Taste, then season with salt and pepper if desired. Immediately top with the grated cheese in an even layer. Serve the finished hash garnished with the sliced green tops of the scallions and jalapeño sour cream. Enjoy!