Entree: United States – Beef and Corn Potato Hash with Melted Monterey Jack

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 23 min

Additional 3 min

Total 40 min

Ingredients

- 1 lb (454 g) Lean ground beef
- 1.5 lb (680 g) Russet potatoes
- 1 medium (170 g) Yellow onion
- 1 cup (150 g) Frozen corn
- 1 cup (100 g) Monterey Jack cheese

Instructions

1. Peel (optional) and dice Russet potatoes into 1/2-inch (1.3 cm) cubes. Parboil the diced potatoes in boiling water until just tender, about 6–8 minutes; drain well.
2. Chop the Yellow onion. In a large ovenproof skillet over medium heat, cook Lean ground beef and chopped Yellow onion together, breaking meat into crumbles, until beef is cooked and onions are softened, about 8–10 minutes.
3. Add the parboiled Russet potato cubes and Frozen corn to the skillet; toss gently and spread into an even layer. Press lightly and allow to cook undisturbed for several minutes to develop a bit of crust, then stir and repeat until potatoes have some browned edges and everything is heated through, about 8–10 minutes total.
4. Sprinkle Monterey Jack cheese evenly over the hash and transfer the skillet to a preheated 375°F (190°C) oven, or cover skillet and allow cheese to melt on the stovetop, until cheese is melted and bubbly, about 5–8 minutes.
5. Remove from oven or heat and let rest 2–3 minutes before serving.