Smashed Potato With Steak and Poblano Chile Hash |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I saw Rachael Ray make this and I had to get the recipe down so I could try it! Enjoy! Ingredients:
4 idaho potatoes, scrubbed clean |
1/2 cup butter |
1 garlic clove |
2 poblano peppers |
1 purple onion |
1 bunch scallion |
4 -6 sirloin steaks (1/2 inch thick) |
salt and pepper |
worcestershire sauce |
olive oil |
1 dash milk |
1/2 cup sour cream |
1 dash thyme |
Directions:
1. Cut the already scrubbed potatoes into big chunks and drop into pot of boiling water.
2. Melt butter in saucepan, and add entire clove to it (butter will soak up garlic flavor).
3. Cut the peppers into thin strips (make sure to seed them well so they aren't too hot), and onion into little pieces.
4. Trim fat off of steak and cut into thin strips (same size as the peppers).
5. Cut scallions and put into butter (take the garlic out at this time).
6. Heat olive oil in pan and put steak in to cook all the way through.
7. Push meat to one side of pan, add more oil and cook the veggies.
8. Sprinkle thyme and salt and pepper onto veggies. Pour a splash of Worcestershire sauce and salt and pepper onto steak.
9. Continue to cook and eventually mix it all together.
10. 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.
11. Sever potatoes with the hash over them. Enjoy!
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