Roast Beef And Wild Mushroom Hash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Spanish | 4 | Servings | |
INGREDIENTS
| 2 | Russet potatoes, peeled & | |
| diced | ||
| 1/4 | c | Olive oil |
| 1 | Spanish onion, peeled & | |
| diced | ||
| 1/4 | lb | Shiitake mushroom caps |
| julienned | ||
| 2 | lb | Top round of beef, cut in |
| 1/2" cubes | ||
| 1 | t | Salt |
| 1 | t | Freshly ground black pepper |
| 1 | T | Chili pepper puree, ancho |
| new mexico or california | ||
| 1/2 | c | Fresh plum tomato dice |
| seedless | ||
| 2 | T | Chopped cilantro |
| 1/2 | c | Sugar snap peas, blanched & |
| julienned | ||
| Poached quail eggs, for | ||
| serving optional |
INSTRUCTIONS
Place the diced potatoes into a pot covered with cold water, set over
medium heat and bring to a boil. Cook the potatoes for 12 minutes or
until softened but still firm, drain, and spread out on a cookie sheet
to cool quickly for 5 minutes. Heat the olive oil in a large skillet,
add the onion and cook to a light golden color before adding the
blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or
until the potatoes begin to brown. Add the julienned mushrooms to the
skillet and cook for 3 to 4 additional minutes. Season the vegetable
mixture with salt and pepper, remove using a slotted spoon, and add
the cubed beef to the hot oil in one even layer. Brown the beef over
high heat, turning only when one side has browned, and browning all
sides evenly and quickly to maintain a medium rare interior. The beef
should brown in approximately 7 to 8 minutes. Season the beef with
salt and pepper. Add the chili puree, tomato dice and cilantro. Add
the cooked onion potato mushroom mix back to the pan and stir to
combine. Press down along the edges so that a crust forms along the
bottom. Turn the cooked hash out onto a plate and garnish with warm
blanched sugar snap peas. Serve {optional} with poached quail eggs.
Yield: 4 to 6 servings c. Michael Lomonaco MICHAEL'S PLACE SHOW
#ML1B07 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1
#815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 998
Calories From Fat: 673
Total Fat: 75g
Cholesterol: 161mg
Sodium: 759.3mg
Potassium: 1447.4mg
Carbohydrates: 40.7g
Fiber: 4g
Sugar: 7.7g
Protein: 41.8g