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BROWSE

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BEEF AND POTATO SKILLET

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 3 cups frozen hash brown potatoes, Southern style
  • 1 pound boneless beef top sirloin steak, cut into thin slices
  • 1 cup frozen chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
DIRECTIONS

Heat oil in large nonstick skillet over medium-high heat. Add potatoes; cook 5 to 7 minutes or until tender and lightly browned. Remove from skillet; set aside.

Add beef and onion to skillet; sprinkle with salt, garlic powder and pepper. Cook and stir 4 to 5 minutes or until beef is cooked through.

Add undrained tomatoes to skillet; simmer 2 minutes or until hot. Stir in cooked potatoes.