Beef Stroganoff Hash

I felt like eating Beef Stroganoff for breakfast this morning and it just so happened that I picked up everything I needed at the market yesterday: leeks, shitake mushrooms, ground beef, scallions.  I decided though, that I should make a hash out of it, since serving it over rice seemed a little too dinner-like before 10am.  Even though it doesn’t look springy – it tasted fresh and savory, perfect with the yellow yolk of a poached egg spilled over it.

Beef Stroganoff Hash

1 lb. ground beef

1 1/2 c. diced potatoes (I used fingerlings)

1 leek, cleaned and sliced

1 lb. mushrooms, cut into bite-sized pieces (I used shitake and a few leftover buttons)

fresh ground pepper

salt

2 c. beef broth

1/2 c. sour cream

1/4 c. chopped scallions (garnish)

In a cast iron skillet, brown the ground beef, season with salt and fresh ground pepper.  Remove the beef from the pan and set aside.  Put the potatoes and the sliced leek into the skillet and cook over medium high heat until the potatoes and leeks are browned, about 15 minutes.  Add the mushrooms and cook an additional 5 minutes.  Liberally season everything in the pan with fresh ground pepper and salt.  Add the ground beef  back into the pan.  Pour the beef stock into the skillet and cook over medium high heat until liquid is completely absorbed into the beef and mushroom mixture, about 10 minutes.  The beef should be tender by now.  Taste and add additional salt and pepper if needed.  Turn the heat off and gently stir in the sour cream.

Serve topped with a poached egg and fresh chopped scallions.

Serves 4.

It really does taste like Beef Stroganoff, except the flavors are more intense, since there is not a lot of  liquid to flatten out the flavors, or rice to soak it up.  It’s kind of like Beef Stroganoff in your face, honest, no bullshit.  I’ve never liked hesitancy and softened truth in my food.