Machaca Hash And Eggs Recipe

Season and Sear

Pat the roast dry and rub with 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp cumin and 1 tsp smoked paprika. Heat 1 tbs olive oil in the insert of an electric pressure cooker (or a heavy Dutch oven) over medium-high heat. Sear the roast 2–3 minutes per side until browned.

Braise / Pressure Cook

Add 1 cup beef broth, 1 tbs minced garlic and 1 bay leaf. If using an Instant Pot/electric pressure cooker, seal and cook on high pressure for 40 minutes, then natural release 10–15 minutes. If using a Dutch oven, cover and braise in a 325°F (163°C) oven for 2–2.5 hours until easily shreddable (increase total time).

Shred

Remove roast to a cutting board, discard bay leaf, and shred with two forks into bite-sized pieces. Reserve 1/4 cup cooking liquid.

Optional Crisp

Heat a large skillet over medium-high heat with 1 tbs olive oil. Add shredded beef in a single layer and cook, stirring occasionally, until some edges crisp, about 5–7 minutes. Add 1–2 tbs reserved cooking liquid if mixture is dry. Remove and keep warm.

Par-cook Potatoes (optional for speed)

Bring a pot of water to a boil, add diced potatoes, and boil for 6 minutes until just tender but not falling apart. Drain and pat very dry. (If you prefer, you can skip this and cook longer in the skillet.)

Sauté

Heat 1 tbs vegetable oil + 1 tbs butter in a large heavy skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer and cook without disturbing 3–4 minutes to develop a crust. Stir and continue to cook, 8–10 minutes, until potatoes are golden and crisp.

Add Onion & Season

Add 1 diced yellow onion, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 4–5 minutes more until onion is softened and potatoes are evenly browned. Taste and adjust seasoning.

Keep Warm

Transfer home fries to a warm plate or keep over very low heat while you finish other components.

Sauté Peppers & Onions

In the same skillet used for crisping beef (add a splash of oil if dry), heat 1 tbs olive oil over medium-high heat. Add the thinly sliced red and green bell peppers and 1 thinly sliced yellow onion. Cook, stirring, until softened and lightly caramelized, about 6–8 minutes.

Add Green Chiles

Stir in the 4 oz canned diced green chiles, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook 1–2 minutes to warm the chiles through and blend flavors.

Combine with Beef

Return the shredded (and optionally crisped) beef to the skillet with the peppers, toss to combine, and heat together 2–3 minutes so the beef absorbs the chile/pepper flavors. Taste and adjust salt/pepper as needed.

Fry Eggs

In a nonstick skillet over medium-low, melt 2 tbs unsalted butter. Crack eggs (2 per serving) into the skillet — cook sunny-side up until whites are set and yolks still runny, 3–4 minutes. For over-easy, flip carefully and cook 20–30 seconds more. Season eggs with a pinch of salt and pepper.

Prep Garnish

Chop 1/4 cup cilantro and cut the lime into wedges. Keep hot sauce nearby if using.

Divide the home fries hash among 4 plates to form a base.

Top each portion of potatoes with an even portion of the beef + peppers + chiles mixture.

Place two fried eggs on top of each serving.

Garnish with chopped cilantro and serve with a lime wedge and hot sauce on the side. Squeeze lime over the dish to brighten flavors if desired.