Crazy Philly Cheesesteak Hash Over Salad

Just the name of this dish is insane. And the contents are even cray-cray-er! (How do you spell cray-cray?)

I warned you I've been fighting some pretty powerful cravings lately. And losing. But last night I was wishing for something heavy and filling. Stick to the ribs type fare. Red meat will usually do the trick. And I needed to use up a few peppers, some sweet onions, and a handful of cooked potatoes from our garden. Hash was a no-brainer. Throwing it on top of a salad was truly wacky.

If you're the type of toddler who doesn't want your food groups to touch each other on the plate, then this dish is definitely NOT for you. If you like your food to look like the waiter collided with a food truck and everything accidentally fell in the same bowl, then you'll love this.

I started by tossing fresh arugula with a salsa ranch dressing--made from mayo and salsa mixed together. Fast and easy. I sprinkled a little grated mozzarella over that. Then tossed on the hot hash with melted pepper jack on top. WHOA! Now we are talking HEAVY! Serve with some fresh tomato slices on the side.

Here's the recipe:

1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 small sweet onions, thinly sliced
1 TB grassfed butter
1 TB extra virgin olive oil
3 red bliss potatoes, boiled and sliced
6 oz. beef loin, seared and thinly sliced
2 slices pepper jack cheese
1/2 cup grated mozzarella cheese
2-3 giant handfuls of arugula
1 TB mayo
2-3 TB salsa
1 fresh tomato, sliced (optional)

Saute peppers and onions in large cast iron skillet with butter and oil. When onions are translucent, add potatoes. Cook until potatoes begin to brown, stirring every minute or so, making sure nothing sticks. Add beef and cook until warmed through. Melt pepper jack cheese on top of hash. While cheese is melting, toss together last four ingredients in large bowl. Dollop hash on top of salad. Serve immediately if not sooner! Makes 2 very substantial servings for 2 hungry cowboys or cowgirls. Yeehaw!