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Chipotle Smoked Beef Hash
From our Texas Hot Chef, Brian Luscher. |
Prep: 15 minutes
Cook: 45 minutes
Servings: Serves 8
| 3 |
Tbsp. vegetable oil |
| 2 |
lbs. top sirloin, or eye-of-round, small diced |
| 1 |
cup yellow onion, finely diced |
| 1 |
cup red onion, finely diced |
| 1 |
cup red bell pepper, finely diced |
| 1 |
cup potatoes, washed and finely diced |
| 4 |
tsp. garlic, minced |
| 2 |
Tbsp. chipotle pepper, sauce only |
| 1-1/2 |
cups beef stock |
| 1-1/2 |
tsp. salt |
| 1/4 |
tsp. black pepper |
| 1/4 |
tsp. white pepper |
| 1/4 |
cup green onions, sliced thinly |
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In a preheated saute pan, or skillet, add oil. When hot, add beef cooking until browned. |
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Add onion, pepper, and potatoes. When onions start to turn translucent, add garlic and cook until aroma is apparent. |
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Add chipotle pepper sauce and beef stock. Bring to a boil and reduce to a simmer. Cook slowly until beef is tender and sauce is reduced to a very rich consistency. Potatoes should not lose their shape. |
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Season with salt and pepper to taste and add green onions. |
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