Roast Beef And Wild Mushroom Hash
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil
2
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
3
Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes
4
Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown
5
Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes
6
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
7
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
8
The beef should brown in approximately 7 to 8 minutes
9
Season the beef with salt and pepper
10
Add the chili puree, tomato dice and cilantro
11
Add the cooked onion potato mushroom mix back to the pan and stir to combine
12
Press down along the edges so that a crust forms along the bottom
13
Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas
14
Serve {optional} with poached quail eggs