Roast Beef and Wild Mushroom Hash
| Yield: | 4 Servings |
| Categories: |
| 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) |
Advertisement