Tavern 4&5's Prime Rib Hash
4 1/2 lb. Prime rib, cooked, cubed ½"
1 ¼ lb. Onions, Diced
½ lb. Carrots, Diced
18 oz. Green pepper, diced ½"
3/4 lb. Red Pepper, diced, ½"
10 oz. Yellow Pepper, diced ½"
2 Bay leaves
1 ½ tsp. Thyme leaves, dry
3 Tbsp. House salt and pepper
2 ¼ lbs. Roasted Yukon Golds
½ c. Hoisin sauce
½ c. Parsley, chopped
1 ½ c. House oil
In a skillet heat ¼ cup of the oil. Add the carrots and onions and caramelize lightly. Make a circle in the center of the skillet and add another ¼ cup of oil add the peppers, thyme, bay leaves and burger seasoning, caramelize lightly.
Make a circle in the center of the skillet add another ¼ cup of the oil and brown potatoes. Make another circle in the middle and add the remaining ¾ cup oil, brown the beef last in the center of tilt skillet.
Remove from heat and fold all remaining ingredients together, cool on a sheet tray.
4 1/2 lb. Prime rib, cooked, cubed ½"
1 ¼ lb. Onions, Diced
½ lb. Carrots, Diced
18 oz. Green pepper, diced ½"
3/4 lb. Red Pepper, diced, ½"
10 oz. Yellow Pepper, diced ½"
2 Bay leaves
1 ½ tsp. Thyme leaves, dry
3 Tbsp. House salt and pepper
2 ¼ lbs. Roasted Yukon Golds
½ c. Hoisin sauce
½ c. Parsley, chopped
1 ½ c. House oil
In a skillet heat ¼ cup of the oil. Add the carrots and onions and caramelize lightly. Make a circle in the center of the skillet and add another ¼ cup of oil add the peppers, thyme, bay leaves and burger seasoning, caramelize lightly.
Make a circle in the center of the skillet add another ¼ cup of the oil and brown potatoes. Make another circle in the middle and add the remaining ¾ cup oil, brown the beef last in the center of tilt skillet.
Remove from heat and fold all remaining ingredients together, cool on a sheet tray.
Aucun commentaire:
Enregistrer un commentaire