Roast Beef And Wild Mushroom Hash

Recipe Ingredients

2		Russet potatoes - peeled, diced
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Spanish onion - peeled, diced (large)
1/4 lb	113g / 4oz	Shiitake mushroom caps - julienned
2 lbs	908g / 32oz	Top round of beef - cut into 1/2" cubes
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Chili pepper puree
		(ancho, New Mexico or California)
1/2 cup	31g / 1.1oz	Fresh plum tomato dice, seedless
2 tablespoons	30ml	Chopped cilantro
1/2 cup	99g / 3.5oz	Sugar snap peas - blanched, julienned
		Poached quail eggs - (optional)

Recipe 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.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B07 broadcast 09-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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