Beef Hash With A Spicy Kick Recipes

Steps:

• 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.)
• 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 chopped cilantro. Season with salt and pepper.
• Serve with fried eggs and fresh cilantro.
• *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.

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.