Our family always has leftover roast beef and this recipe is a great way to finish it up!
Ingredients
- russet potatoes: 3 piece
- 1/2-inch cubes roast beef: 2 cups
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (sliced)
- fresh mushrooms: 0.5 cup (sliced)
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
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Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
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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.
