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If desired, peel potatoes; cut into 1/2-inch pieces. Place potato pieces in a steamer basket set over 1 inch of water in a large pan. Bring water to a boil over high heat. Reduce heat; cover and steam for 8 to 10 minutes or just until potatoes are tender, stirring once or twice. Remove steamer basket from pan; set potatoes aside.
Heat 1 tablespoon oil (or butter) in a very large skillet over medium-high heat. Add vegetables and onion; cook and stir for 1 minute. Add the remaining 2 tablespoons oil (or butter), the cooked potatoes and meat. Cook for 18 to 20 minutes or until potatoes are browned and slightly crisp, stirring mixture two or three times to brown evenly.
Season to taste with salt and pepper. If desired, serve hot with gravy or cheese sauce, ketchup and/or shredded cheese.