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Smashed Potato With Steak and Poblano Chile Hash Recipe

Smashed Potato With Steak and Poblano Chile Hash Recipe

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Smashed Potato With Steak and Poblano Chile Hash

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Ingredients:

Serving

Directions:

Cut the already scrubbed potatoes into big chunks and drop into pot of boiling water.
Melt butter in saucepan, and add entire clove to it (butter will soak up garlic flavor).
Cut the peppers into thin strips (make sure to seed them well so they aren't too hot), and onion into little pieces.
Trim fat off of steak and cut into thin strips (same size as the peppers).
Cut scallions and put into butter (take the garlic out at this time).
Heat olive oil in pan and put steak in to cook all the way through.
Push meat to one side of pan, add more oil and cook the veggies.
Sprinkle thyme and salt and pepper onto veggies. Pour a splash of Worcestershire sauce and salt and pepper onto steak.
Continue to cook and eventually mix it all together.
Drain potatoes and place back in hot pot, pour in milk, sour cream, butter, and some salt and pepper. Mash until well mixed but still chunky.
Sever potatoes with the hash over them. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.22 Kcal (1651 kJ)
Calories from fat	243.33 Kcal
		% Daily Value*
Total Fat	27.04g	42%
Cholesterol	142.18mg	47%
Sodium	385.33mg	16%
Potassium	516.76mg	11%
Total Carbs	3.34g	1%
Sugars	0.79g	3%
Dietary Fiber	0.46g	2%
Protein	36.02g	72%
Vitamin C	2.2mg	4%
Vitamin A	0.2mg	6%
Iron	3.6mg	20%
Calcium	49.5mg	5%

Amount Per 100 g
Calories	219.62 Kcal (920 kJ)
Calories from fat	135.56 Kcal
		% Daily Value*
Total Fat	15.06g	42%
Cholesterol	79.21mg	47%
Sodium	214.67mg	16%
Potassium	287.89mg	11%
Total Carbs	1.86g	1%
Sugars	0.44g	3%
Dietary Fiber	0.25g	2%
Protein	20.07g	72%
Vitamin C	1.2mg	4%
Vitamin A	0.1mg	6%
Iron	2mg	20%
Calcium	27.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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