Hash de Carne - Colombian-Style Beef Hash

Chop your leftover beef into small pieces, about half-inch chunks — no bigger, mija, or they won't crisp properly.

Heat olive oil in a large cast iron skillet over medium-high heat. You want that sizzle when the potatoes hit the pan.

Add the diced potatoes and sauté, stirring gently, for about 14 minutes until they're golden and tender. Don't rush this part — good hash needs patience. (Let them get some color before you stir. That's where the sabor lives.)

Add the chopped beef and seasoning salt, continue cooking for 10 more minutes, stirring carefully so you don't break up those beautiful golden potatoes.