Grilled Cheesy Beef & Vegetable Hash

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We have been experiencing some unusually warm, some days even hot, weather here these past couple of weeks.  I for one, am loving it!  Although we tend to fire up the grill year-round here, these warm days get me extra excited about grilling out!

Fortunately, both Caleb & I are big fans of regular ole’ cheeseburgers, because those seem to find there way onto our menu almost weekly around here in the Summer, but sometimes it’s nice to change it up a bit.

On this particular night, I decided to throw together some of our favorite ingredients & see what happened.  The result was delicious!  Absolutely nothing fancy about it (that’s how we roll around here), just yummy, filling & simple food!

So, here’s how it went down…

Take a small roasting pan, or other grill-worthy pan & pour in approximately 1 tablespoon of melted coconut oil (butter would work too).

Then, fill it with 6 medium potatoes(I used a combo of yukon golds & red potatoes because that’s what I had on hand, use what you have) that have been washed & cut into 1/2 inch chunks.

Top with 1 pound of ground beef that has been broke up.

Then top with 3 carrots that have been washed, peeled & sliced…

and 1/2 cup of frozen peas, seasoned salt, garlic salt & pepper (I generally don’t measure spices.  Just use your judgement.)

Cut 1-2 tablespoons of butter into chunks and dot on top.

Cover & place on pre-heated grill, on medium heat (use indirect heat if possible) for 45 minutes, stirring after 30.

When potatoes are fork tender & there’s no pink left in the meat, top with 1 cup of shredded cheddar cheese, a sprinkle of parmesan & a sprinkle of parsley.

Cover & grill for an additional 3-5 minutes, or until cheese is all melted.

Serve & enjoy!

Makes 5-6 generous servings.

Note – This is an extremely versatile dish!  Use whatever veggies you have on hand or that your family likes!

A more “viewer-friendly” version:

Grilled Cheesy Beef & Vegetable Hash

1 T. melted coconut oil (or butter)

6 med. potatoes (any variety will do), washed & cut into 1/2 in. chunks

1 lb ground beef

3 carrots, washed, peeled & sliced

1/2 c. frozen peas

Seasoned salt, garlic salt & pepper, to taste

1-2 T. butter

1 c. shredded cheddar cheese

Parmesan

Parsley

Take a small roasting pan, or other grill-worthy pan & pour in melted coconut oil.  Then, fill with potatoes.  Top with ground beef that has been broke up, carrots, peas, seasoned salt, garlic salt & pepper.  Cut butter into chunks and dot on top.  Cover with lid or foil & place on pre-heated grill, on medium heat (use indirect heat if possible) for 45 minutes, stirring after 30.  When potatoes are fork tender & there’s no pink left in the meat, top with shredded cheddar cheese, a sprinkle of parmesan & a sprinkle of parsley.  Cover & grill for an additional 3-5 minutes, or until cheese is all melted.  Serve & enjoy!

Makes 5-6 generous servings.

Edited 7/17/12 to add: Submitted to Chef-In-Training’s Tuesday Talent Show


2 thoughts on “Grilled Cheesy Beef & Vegetable Hash

  1. Pingback: Weekly Meal Plan {No. 5} « Our Grace Filled Life

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