Norman's pepper steak hash

I don’t often have too many leftovers on hand. You see, I am not supervised in my daily life (except by my two dogs), and I usually eat until the food is all gone. I often serve dinner for four, without inviting the other three. (I know someone famous said that, but I can’t remember who, so I’ll pretend I’m the first one to say that.)

Anyways, a while back I had cooked a bunch of steaks for a group, and I had two leftover. Here’s how I turned them into a meal for four (this time I did invite the other three).

10 medium potatoes

Water

Salt

½ lb. bacon

2 large bell peppers

2 large onions

2 large cloves of garlic

2 medium rare strip steaks

Red pepper flakes

Ground cayenne

Paprika

Adobo seasoning

Worcestershire sauce

Louisiana Hot Sauce

Preparation

Grab a large pot and fill it half full of salted water. Peel the potatoes and cut them into cubes. As each one is cut, put the cubes in the pot of water. When all the potatoes are peeled and cut, place the potatoes on the stove to heat the water. Bring the potatoes to a boil and let them boil for about five minutes. Drain the potatoes.

While the potatoes are on the stove, heat a very, very large cast iron skillet (or use two if you must). Cook the bacon until it is crisp. Set the bacon on a paper towel and add the potatoes to the skillet. Spread them out.

While the potatoes are in the skillet, chop the onions, bell pepper and garlic. Set them aside and cut the steaks into cubes.

Turn the potatoes over with a spatula and sprinkle them with a generous sprinkling of red pepper flakes, cayenne, paprika, and adobo seasoning. (Adobo seasoning is a Mexican version of cajun seasoning. If you don’t have adobo, just use cajun seasoning.) Every few minutes, turn the potatoes. After about ten minutes, add the chopped bell peppers. Continue to stir every few minutes. After another ten minutes, add the onion. 

When the onion begins to soften, add the garlic and steak. Also chop and add the bacon. Continue to stir every few minutes. After the hash develops a nice crust each time you turn it over, (about another ten minutes), sprinkle on a generous sprinkle of Worcestershire sauce and then splash on a little Louisiana Hot Sauce. Stir and let the hash cook another five minutes, turning it over often. When the hash is kind of crusty and sizzling hot, turn off the stove and serve.

Serving

Serve a huge pile of hash on a plate and have ketchup and/or hot sauce and/or salsa available to spice up your hash. You also want a crisp salad, homemade bread and butter and plenty of ice cold beer to wash everything down. A big fruit salad makes a nice dessert.