Beef Hash With A Spicy Kick Recipes

BEEF AND POTATO HASH

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

BEEF HASH WITH A SPICY KICK

Steps:

• 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.
• Drain.