Chili Hash

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This recipe was found in the 2013 TOH's Quick Cooking Annual Recipes. It was created in their test kitchen.If you're watching your fat intake,try turkey or chicken instead.After making this recipe, I felt it needed a bit of a " Kick ". So I added about 3/4 of a teaspoon of crushed red pepper flakes.Also if you have leftover baked potatoes,just sub them out for the ones in the recipe. Posted to " ZAZZ " on July 24th.,2014. " Keep Smiling :)" P.S. If you have any leftover,just top it with a fried or poached egg and have it for breakfast."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (320.7 g)
  • Calories 407.8
  • Total Fat - 18.8 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 100.9 mg
  • Sodium - 295.6 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 4.5 g
  • Sugars - 2.5 g
  • Protein - 33.2 g
  • Calcium - 38.3 mg
  • Iron - 4.7 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet over medium heat,cook beef and onion until meat is no longer pink.

Step 2

While meat/onion mixture is cooking,place potatoes and water in a microwave safe dish,cover and cook until potatoes are tender.

Step 3

Drain meat and return to skillet,add potatoes.

Step 4

Then stir in the chili starter,peas,parsley,and salt.

Step 5

Bring to a boil then reduce heat to simmer and cook for 5 to 10 minutes.

Step 6

Serve with sour cream of desired.

Tips & Variations


No special items needed.

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