Rosa's or Cuban Beef, Potato and Rice Hash

Many years ago when I was a Travel Consultant a co-worker of mine would bring a similar dish to work for lunch that her Cuban mom, Rosa would make.  It looked and smelled so good that I came up with my own version.  My kids especially love this recipe and always go for seconds.  Rosa's is great served in warmed, buttered flour tortillas  and for additional heat I like to add a few squirts of Sriracha Hot Chili Sauce.  This makes wonderful leftovers.


1 lb ground beef
1 cup red onions, chopped
6 garlic cloves, minced
2 - 3 TBSP Worcestershire Sauce
2 - 3 large potatoes, pricked and microwaved for 2 minutes, peeled and diced (you don't want the potatoes too soft because they will crumble, just micro for a little bit)
1 TBSP vegetable oil
salt and pepper to taste
1 tsp Tony Chachere's Cajun Seasoning
1/8 tsp cayenne pepper (optional)
1 - 1/4 cup Minute Rice, prepared as directed
flour tortillas


In a skillet saute' the beef and onions.  Add the garlic, Worcestershire and season the meat with salt and pepper.  Set aside.


In another skillet heat the oil over medium-high heat.  Add the potatoes and brown like you would hash browns.  When they get nice and golden in color season with Tony Chachere's and cayenne pepper.  Add the meat mixture and the cooked rice to the potatoes and heat through while stirring well.  Serve with warm, buttered tortillas, Worcestershire Sauce and Sriracha.