Beef Hash with a Spicy Kick
Recipe from
Better Homes and Gardens
Beef sirloin served over a hearty hash makes a delicious family-style dinner. Add fried eggs for an even more filling meal.

Servings:
6 servings
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Ingredients
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1/2 cuporange juicesee savings

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2 tablespoonslime juicesee savings

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1 tablespoonadobo sauce (from chipotle peppers)see savings

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1-1/4 poundsbeef sirloin or top loin steak, finely choppedsee savings

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2 largeonions, diced (2 cups)see savings

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2 tablespoonsminced garlic or bottled minced garlicsee savings

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1 tablespoonchili powdersee savings

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1 tablespooncooking oilsee savings

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1-1/2 poundYukon Gold potatoes or red skinned potatoes, cooked* and dicedsee savings

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1 tablespoonchopped chipotle peppers in adobo saucesee savings

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2Roma tomatoes, seeded and choppedsee savings

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1/4 cupsnipped fresh cilantrosee savings

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Salt and ground black peppersee savings

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Fried eggs (optional)see savings

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Fresh cilantro sprig (optional)see savings

Directions
1.
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.)
2.
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 snipped cilantro. Season with salt and pepper. Serve with fried eggs and fresh cilantro. Makes 6 servings.
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.
Nutrition information
Per serving: Calories 263, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 45 mg, Sodium 189 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin C 51%, Calcium 6%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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