Beef Hash With a Spicy Kick
Marinated beef sirloin elevates this dish from its humble beginnings.
- Ready In:
- 1hr 15mins
- 1⁄2 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon adobo sauce (from chipotle peppers)
- 1 1⁄4 lbs beef sirloin or 1 1/4 lbs top beef loin steaks, finely chopped
- 2 large onions, diced (2 cups)
- 2 tablespoons minced garlic or 2 tablespoons bottled minced garlic
- 1 tablespoon chili powder
- 1 tablespoon cooking oil
- 1 1⁄2 lbs yukon gold potatoes or 1 1/2 lbs red potatoes, cooked* and diced
- 1 tablespoon chopped chipotle chile in adobo
- 2 roma tomatoes, seeded and chopped
- 1⁄4 cup snipped fresh cilantro
- salt & fresh ground pepper
- fried egg (optional)
- 1 sprig fresh cilantro (optional)
- In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce.
- Add meat, turning to coat.
- Close bag.
- Marinate in refrigerator for 30 minutes. Drain and discard marinade.
- Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)
- In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender.
- Add meat to skillet; cook and stir about 2 minutes or until meat is browned.
- Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet.
- Cook for 8 minutes more or until potatoes are golden brown, turning occasionally.
- Stir in tomatoes and chopped cilantro. Season with salt and pepper.
- Serve with fried eggs and fresh cilantro.
- *To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender.
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