Roast Beef and Wild Mushroom Hash
Ingredients
- 2 russet potatoes, peeled, diced
- 1/4 cup olive oil
- 1 large Spanish onion, peeled and diced
- 1/4 pound shiitake mushroom caps, julienned
- 2 pounds top round of beef, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili pepper puree (ancho, new mexico or california)
- 1/2 cup fresh plum tomato dice, seedless
- 2 tablespoons chopped cilantro
- 1/2 cup sugar snap peas, blanched and julienned
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