Super Mashers with Steak and Pepper Hash

Preparation

1. Step 1

   Peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover, add salt to season, and cook until tender, about 15 minutes.

   Step 2

   In a small pot over medium-low heat, add about 1 tablespoon of the vegetable oil—just eyeball it. Add the butter. When the butter melts into the oil, add the garlic. Sauté the garlic for 1 to 2 minutes, then add the scallions and remove the pan from the heat. Reserve.

   Step 3

   Heat a large nonstick skillet over high heat. Season the sliced steak with salt and pepper, then heat 1 tablespoon of the vegetable oil (once around the pan). The oil will smoke—don’t freak out, just add the meat and start searing it up. Brown the strips on all sides, hit it with some Worcestershire sauce, then push it off to one side of the pan and add the remaining tablespoon of vegetable oil to the pan. Add the peppers, chilies, and onions, season with salt and pepper, then toss them around, searing the edges, for another minute or two before combining all the meat and veggies together. Add the thyme and cook for another 2 to 3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and drizzle some hot sauce and the lime juice over the steak and veggies. Adjust the seasonings.

   Step 4

   Drain the potatoes, then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4 cup to 1/2 cup milk to get the potatoes to the desired consistency. Season the super mashers with salt and pepper.

   Step 5

   Pile up one fourth of the potatoes on each plate. Top with a generous handful of Cheddar cheese. Pile up meat and veggies on top of the super mashers and serve. The heat of the meat and veggies will melt the cheese. YUMMO!

2. Tidbit

   Step 6

   Still want to partake in meat and mashers, but you’re dieting? Lighten this recipe up by using nonfat sour cream, swapping chicken stock for milk, and skipping the cheese all together. Who says you can’t have your mashers and eat them too?

3. Step 7

   P.S. The same applies for the variations on this menu as well.