INGREDIENTS

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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