Sunday, October 24, 2010

Roast Beef and Hash

So I decided to create a breakfast dish with some of the roast beef I had leftover from my beef stew I made the other night. Nothing like some roast beef and hash to start your day off right.

4 potatoes, chopped
1 tbsp butter
1 small red onion, chopped
1/2 habanero pepper, seeded and chopped
2 tbsp chopped cilantro leaves
garlic salt, onion powder, garlic powder, and pepper to taste

1/2 bunch of green onions, chopped

1-2 eggs per person
1/2 cup of leftover roast beef and/or stew meat

1. To speed up the cooking process of potatoes I tend to microwave them to get them more than halfway cooked. To speed up the process, put the chopped potatoes in a microwave safe bowl and microwave on high for 4-5 minutes until a fork can go through the potato pretty easily. Set aside.
2. Melt butter in large skillet on medium heat, add red onions, habanero pepper, and the cilantro and saute for a couple of minutes. Add the potatoes and the seasonings to the skillet and stir so that every ingredient is evenly coated. Cook for another 10 minutes, making sure to let potatoes and onions brown a little. Once potatoes are fully cooked, turn off heat.
3. Heat up roast beef by adding it to the potato mixture so it can soak up the flavors and get browned a little or heat it up separately like we did.
4. In a small skillet, prepare eggs to your liking. We made fried eggs to accompany our roast beef and hash. Serve roast beef and hash with your eggs and Enjoy!

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