Title: Roast Beef and Wild Mushroom Hash
Categories: None
Yield: 4 Servings

2		Russet potatoes; peeled & diced
1/4	c	Olive oil
1	lg	Spanish onion; peeled & diced
1/4	lb	Shiitake mushroom caps; julienned
2	lb	Top round of beef; cut in 1/2" cubes
1	ts	Salt
1	ts	Freshly ground black pepper
1	tb	Chili pepper puree (ancho; new mexico or
		California)
1/2	c	Fresh plum tomato dice; seedless
2	tb	Chopped cilantro
1/2	c	Sugar snap peas; blanched &
		Julienned
		Poached quail eggs; for serving
		(optional)

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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Michael Lomonaco

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