Our family always has leftover roast beef and this recipe is a great way to finish it up!
- 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
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.
Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
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.
Prep time: 20 mins / Cooking time: 17 mins / Total time: 37 mins
Serving: 6 / Yield: 6 servings