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1
Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil.
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2
Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes.
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3
Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes.
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4
Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown.
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5
Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes.
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6
Season the vegetable mixture with salt and pepper, remove using a slotted spoon, and add the cubed beef to the hot oil in one even layer.
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7
Brown the beef over high heat, turning only when one side has browned, and browning all sides evenly and quickly to maintain a medium rare interior.
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8
The beef should brown in approximately 7 to 8 minutes.
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9
Season the beef with salt and pepper.
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10
Add the chili puree, tomato dice and cilantro.
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11
Add the cooked onion potato mushroom mix back to the pan and stir to combine.
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12
Press down along the edges so that a crust forms along the bottom.
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13
Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas.
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14
Serve {optional} with poached quail eggs.
