Ingredients

The following ingredients have 6 Servings
  • 1 pound Oven Ready Onion Medley Little Potatoes, (cooked and diced (or leftover cooked potatoes))
  • 1 pound lean ground beef
  • 1 shallot, (diced)
  • 2 Tablespoons salted butter
  • salt and pepper, (to taste)

Instruction

  • If you aren't using the oven ready Little Potatoes you'll need to prepare some. If using the oven ready little potatoes, you'll cook them up first by drizzling the potatoes with olive oil then sprinkling with the seasoning packet and stir to combine.
  • Then bake for 30 minutes at 450F degrees. Once cool, dice them up and set aside.
  • In a large skillet over medium-high heat, brown and crumble the ground beef along with the diced shallot. Season well with salt and pepper.
  • Drain any excess grease, place 2 tablespoons of butter into the pan to melt.
  • Put cooked beef back into the pan, then add in the roasted and diced Little Potatoes. Turn the heat up and season the mixture with salt and pepper and stir.
  • Using the back of a spatula, press down on the hash mixture. This will help the the beef and potatoes to get a little crisp. Let it cook for a couple of minutes. Then flip it all over and do the same process again.
  • At this point, you can turn down the heat and crack a couple of eggs over top, place the lid on and allow them to cook for a couple of minutes. Or you can serve it, as is, on the side.