Lynn's Tex Mex Smoky Hash
1 package (16-17 oz.) fully-cooked boneless beef pot roast with gravy
3 Tbsp. vegetable oil
1 package (20 oz.) refrigerated pre-diced potatoes with onion
1 cup prepared thick and chunky style salsa
1/2-1 tsp. finely chopped canned chipotle pepper
1 tsp. adobo sauce
1 cup shredded Mexican cheese blend
Heat oil in large nonstick skillet over medium-high heat until hot. Add
potatoes; cover and cook 8-10 minutes or until potatoes are lightly browned,
turning occasionally.
Meanwhile remove pot roast from package; set aside. Transfer gravy to
medium bowl; stir in salsa, chipotle pepper and adobo sauce.
Cut pot roast into 1-inch pieces. Add beef and salsa mixture to skillet;
mix well. Cover and cook over medium heat 10 minutes or until potatoes are
tender. Sprinkle with cheese; cook, covered 1-2 minutes until cheese is
melted.
Within us all there are wells of thought and dynamos of energy
which are not suspected until emergencies arise. Then oftentimes we find that it
is comparatively simple to double or triple our former capacities and to amaze
ourselves by the results achieved.
- Thomas J. Watson