Ingredients

• 1/2  cup orange juice
• 2  tablespoons lime juice
• 1  tablespoon adobo sauce (from chipotle peppers)
• 1-1/4  pounds beef sirloin or top loin steak, finely chopped
• 2  large onions, diced (2 cups)
• 2  tablespoons minced garlic or bottled minced garlic
• 1  tablespoon chili powder
• 1  tablespoon cooking oil
• 1-1/2  pound Yukon Gold potatoes or red skinned potatoes, cooked* and diced
• 1  tablespoon chopped chipotle peppers in adobo sauce
• 2  Roma tomatoes, seeded and chopped
• 1/4  cup snipped fresh cilantro
•   Salt and ground black pepper
•   Fried eggs (optional)
•   Fresh cilantro sprig (optional)

Directions

1. In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce. Add meat, turning to coat. Close bag. Marinate in refrigerator for 30 minutes. Drain and discard marinade. Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)

2. In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender. Add meat to skillet; cook and stir about 2 minutes or until meat is browned. Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet. Cook for 8 minutes more or until potatoes are golden brown, turning occasionally. Stir in tomatoes and snipped cilantro. Season with salt and pepper. Serve with fried eggs and fresh cilantro. Makes 6 servings.

*To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender. Drain.