This crispy potato hash has it all: caramelized onion, smoky poblano pepper, and sweet charred corn for contrast. The real kicker to this dish is the creamy chipotle sauce—cooled oﬀ by tangy sour cream, it’s the perfect balance of creamy and spicy.
Beef Broth Concentrate
Preheat the oven to 450°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Roughly chop the cilantro.
Cook the potatoes: Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the oven until golden-brown and crispy, 25-28 min.
Start the hash: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the onion, corn and the poblano. Cook, stirring occasionally until softened and browned, 7-8 min. Season with salt and pepper. Set aside in a medium bowl. Cover with a lid or foil to keep warm.
Cook the steak: Heat a drizzle of oil in the same pan. Season the steak with salt and pepper. Add the steak to the pan and sear 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.
Make the pan sauce: Reduce the heat to medium. Add the remaining onion to the same pan. Cook until softened, 3-4 min. Add 1/2 cup water (double for 4 people), broth concentrate(s) and as much adobo sauce as you like! Bring to a boil, the remove from the heat. Stir in the sour cream.
Finish and serve: Toss the roasted potatoes with the veggie hash mixture. Thinly slice the steak. Plate the hash, then top with the sliced steak and drizzle with the pan sauce. Sprinkle with cilantro and enjoy!