Beef and Potato Skillet for Two

Ingredients

• 1 tablespoon Pure Wesson® Vegetable Oil
• 1-1/2 cups frozen hash brown potatoes, Southern style
• 1/2 pound boneless beef top sirloin steak, cut into thin slices
• 1/2 cup frozen chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 3/4 cup (1/2 of 14.5-oz can) undrained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano

Nutrition Information*

Directions

1. Heat oil in medium nonstick skillet over medium-high heat. Add potatoes; cook 5 minutes or until tender and lightly browned. Remove from skillet; set aside.
2. Add beef and onion to skillet; sprinkle with salt, garlic powder and pepper. Cook and stir 4 minutes or until beef is cooked through.
3. Add undrained tomatoes to skillet; simmer 2 minutes or until hot. Stir in cooked potatoes.