Beef and Potato Hash Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons unsalted butter
• 4 scallions, chopped
• 1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
• 3 tablespoons chopped flat-leaf parsley
• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow bell peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• One 15-ounce can diced tomatoes with basil and oregano
• 2 teaspoons Italian seasoning
• 1/2 teaspoon whole fennel seeds