Carne Guisada Hash Recipe

Trim and sear

Cut the beef chuck into 2–3 large pieces, pat dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. When shimmering, brown the beef on all sides, about 3–4 minutes per side. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced yellow onion and diced green bell pepper to the pot and sauté until softened, 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Pour in the tomato sauce and 1/2 cup beef broth, scraping up browned bits from the bottom. Stir in adobo, cumin, oregano, bay leaf, remaining salt and pepper, and the 1 tbsp white vinegar.

Braise

Return the seared beef to the pot and add the remaining 1.5 cups beef broth so the meat is mostly submerged. Bring to a simmer, then cover and reduce heat to low. Simmer gently until beef is fork-tender, 1.5–2 hours (or place in a 325°F/160°C oven for 1.5–2 hours). Check once during cooking and add a splash of broth if the liquid reduces too much.

Shred and finish

Remove the beef to a cutting board and shred with two forks. Skim any excess fat from the cooking liquid, then return shredded beef to the pot and simmer uncovered 10–15 minutes to concentrate flavors and reduce sauce to a thick gravy that will cling to the meat. Stir in chopped cilantro if using. Adjust seasoning to taste.

Parboil potatoes

Place the diced russet and sweet potatoes into a pot of salted cold water. Bring to a boil and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2–3 minutes.

Crisp potatoes

Heat 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the parboiled potatoes in a single layer (work in batches if necessary) and let brown without stirring for 3–4 minutes. Toss and continue to cook, stirring occasionally, until potatoes are golden and crispy all over, about 8–10 minutes total.

Add aromatics and season

Push potatoes to the side and add the diced onion and 1 minced garlic clove; cook 2–3 minutes until softened. Stir in the sofrito, 1/2 tsp adobo, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Combine with the potatoes and cook 1–2 more minutes to marry flavors. Taste and adjust seasoning. Stir in chopped cilantro off the heat and squeeze a little lime if desired.

Fry the eggs

Heat 1 tsp neutral oil and 1 tbsp butter in a large nonstick skillet over medium heat. Crack eggs into the skillet and cook to desired doneness: sunny-side up (cover for 2–3 minutes to set whites) or over-easy (flip gently after whites set and cook 20–30 seconds). Season each egg with a pinch of salt and pepper.

Build the hash plates

Divide the potato hash among 4 plates (about 1/2 cup per serving). Top each portion with a generous scoop of shredded carne guisada (about 3–4 oz). Place a fried egg on top of each mound. Spoon a little extra guisada sauce/gravy over the meat if desired and garnish with extra cilantro and a lime wedge.

Serve

Serve hot. Recommend cutting through the egg so the yolk mixes with the hash and carne guisada for a rich, saucy bite.