Hearty and robust!
Evenly top with the grated cheese. Serve the finished hash garnished with the sliced green tops of the scallions and jalapeño sour cream.
In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Add the cooked beef to the pan; stir to combine. Taste, then season with salt and pepper if desired.
Add the spice blend and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat.
Add the sliced onion and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring.
Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil).
Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.
Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through.
Add the seasoned beef in an even layer. Cook, without stirring 2 - 3 minutes.
In a medium pan (cast iron or nonstick, if you have one), heat olive oil on medium-high until hot.
Separate the beef; pat dry with paper towels. Season with salt and pepper.
Add the diced potatoes to the pot of boiling water.
Medium dice the potatoes.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
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