Super Mashers with Steak and Pepper Hash

• 4 large starchy potatoes, such as Idaho
• Coarse salt
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter, cut into small pieces
• 4 garlic cloves, chopped
• 4 scallions, chopped
• 1 1/3 pounds 1-inch-thick beef sirloin, trimmed and thinly sliced
• Coarse black pepper
• 2 tablespoons Worcestershire sauce
• 1 red bell pepper, cored, seeded, and thinly sliced
• 2 Anaheim or poblano chilies, seeded and thinly sliced
• 1 medium red onion, thinly sliced
• 2 to 3 tablespoons fresh thyme leaves, chopped
• Several drops of hot sauce, such as Tabasco, to taste (I add a couple of tablespoons!)
• Juice of 1 lime
• 1/2 cup sour cream or reduced-fat sour cream
• 1/4 to 1/2 cup milk or reduced-fat milk, depending on how soft you like your mashers
• 1 sack (10 ounces) shredded sharp Cheddar cheese

1. Peel the taters and cut them into small chunks.
2. Place the potatoes in a pot and cover with cold water.
3. Cover the pot and bring to a boil over high heat.
4. Uncover, add salt to season, and cook until tender, about 15 minutes.
5. In a small pot over medium-low heat, add about 1 tablespoon of the vegetable oiljust eyeball it.
6. Add the butter.
7. When the butter melts into the oil, add the garlic.
8. Saute the garlic for 1 to 2 minutes, then add the scallions and remove the pan from the heat.
9. Reserve.
10. Heat a large nonstick skillet over high heat.
11. Season the sliced steak with salt and pepper, then heat 1 tablespoon of the vegetable oil (once around the pan).
12. The oil will smokedont freak out, just add the meat and start searing it up.
13. Brown the strips on all sides, hit it with some Worcestershire sauce, then push it off to one side of the pan and add the remaining tablespoon of vegetable oil to the pan.
14. Add the peppers, chilies, and onions, season with salt and pepper, then toss them around, searing the edges, for another minute or two before combining all the meat and veggies together.
15. Add the thyme and cook for another 2 to 3 minutes, keeping everything moving around like a stir-fry.
16. Turn off the heat and drizzle some hot sauce and the lime juice over the steak and veggies.
17. Adjust the seasonings.
18. Drain the potatoes, then return them to the hot pot to evaporate some of the water content.
19. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher.
20. Add 1/4 cup to 1/2 cup milk to get the potatoes to the desired consistency.
21. Season the super mashers with salt and pepper.
22. Pile up one fourth of the potatoes on each plate.
23. Top with a generous handful of Cheddar cheese.
24. Pile up meat and veggies on top of the super mashers and serve.
25. The heat of the meat and veggies will melt the cheese.
26. YUMMO!
27. Still want to partake in meat and mashers, but youre dieting?
28. Lighten this recipe up by using nonfat sour cream, swapping chicken stock for milk, and skipping the cheese all together.
29. Who says you cant have your mashers and eat them too?
30. P.S.
31. The same applies for the variations on this menu as well.

starchy potatoes, salt, vegetable oil, unsalted butter, garlic, scallions, beef sirloin, black pepper, worcestershire sauce, red bell pepper, anaheim, red onion, thyme, hot sauce, lime, sour cream, milk, sack

Taken from www.epicurious.com/recipes/food/views/super-mashers-with-steak-and-pepper-hash-374354 (may not work)