Skip to main content
Print Friendly and PDF

Mexican Potato Hash

I needed a quick to make for a cover dish. Looking around the kitchen I had potatoes, ground chuck, taco seasoning, a can of Hatch chilies and cheese. A quick trip to the store for some pico de gallo and cream and I was all set.

1 lb ground chuck
6 to 8 russet potatoes 
4 cups Mexican cheese blend
1 can Hatch chilies 
2 tablespoons taco seasoning 
2 tablespoons butter 
2 tablespoons flour 
1/2 cup cream
1 16-ounce tub of pica de gallo

Dice the potatoes into cubes about half an inch. Add to saucepan and cover with water. Parboil the potatoes for about 5 minutes.

Add ground beef to skillet and brown over medium heat. Add the taco seasoning.
In another saucepan make a roux with the butter and flour over low heat. Add the cream and raise the temperature to medium low. Add half the cheese stirring until melted.

In a large disposable pan combine all the ingredients except the remaining cheese and stir to combine. 
Sprinkle the remaining cheese on top and bake at 350 degrees for 30 minutes.
Remove from oven, serve, and enjoy!