Our family always has leftover roast beef and this recipe is a great way to finish it up!
Ingredients
- 3 russet potatoes
- 2 cups 1/2-inch cubes roast beef
- 1 onion, finely chopped
- 1 green bell pepper, thinly sliced
- ½ cup sliced fresh mushrooms
- 1 tablespoon vegetable oil
Directions
Step 1
Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
Step 2
Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
Step 3
Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
Step 4
Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 165 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 5% |
Cholesterol18mg | 6% |
Sodium390mg | 17% |
Total Carbohydrate24g | 9% |
Dietary Fiber3g | 12% |
Total Sugars3g | |
Protein11g | |
Vitamin C40mg | 199% |
Calcium26mg | 2% |
Iron2mg | 9% |
Potassium680mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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