| 3 | cups | coarsely chopped cooked beef pot roast, 1/2-inch pieces |
| 2 | tablespoons | vegetable oil |
| 3 | cups | frozen potatoes O'Brien |
| 1 | small green or red bell pepper, chopped | |
| 1 | small onion, chopped | |
| salt | ||
| pepper | ||
| 1/4 | cup | prepared beef gravy |
In large nonstick skillet, heat oil over medium-high heat until hot. Add potatoes, bell pepper and onion; cook 10-15 minutes or until potatoes are browned and crisp, stirring occasionally.
Add beef seasoned with salt and pepper. Carefully stir in gravy and continue cooking 2 to 3 minutes or until heated through.
Recipe provided by National Cattlemen's Beef Association
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PWS 10
