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Name: Roast Beef and Wild Mushroom Hash
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 2 Russet potatoes; peeled &; 1/4 c olive oil; 2 lb Top round of beef; cut in; 1 ts Black Pepper freshly ground; 1/2 c Fresh plum tomato dice;; 2 tb Chopped cilantro; 1/4 lb Shiitake mushroom caps;; 1 ts Salt; 1 tb Chili pepper puree (ancho;; 1 lg Spanish onion; peeled &; Poached quail eggs; for; 1/2 c Sugar snap peas; blanched &

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INGREDIENTS

2 Russet potatoes; peeled &
1/4 c olive oil
2 lb Top round of beef; cut in
1 ts Black Pepper ; freshly ground
1/2 c Fresh plum tomato dice;
2 tb Chopped cilantro
1/4 lb Shiitake mushroom caps;
1 ts Salt
1 tb Chili pepper puree (ancho;
1 lg Spanish onion; peeled &
Poached quail eggs; for
1/2 c Sugar snap peas; blanched &

Servings

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 MICHAELS PLACE SHOW #ML1B07 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #815 by Holly Butman on Sep 28, 1997

NOTES

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Roast Beef and Wild Mushroom Hash

2 Russet potatoes; peeled &
1/4 c olive oil
2 lb Top round of beef; cut in
1 ts Black Pepper freshly ground
1/2 c Fresh plum tomato dice;
2 tb Chopped cilantro
1/4 lb Shiitake mushroom caps;
1 ts Salt
1 tb Chili pepper puree (ancho;
1 lg Spanish onion; peeled &
 Poached quail eggs; for
1/2 c Sugar snap peas; blanched &

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 MICHAELS 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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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 4 Servings

Calories: 35
Calories from Fat: 31 (89%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 28.1mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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