Mashed Super Skins with Steak and Pepper Hash


Sorry folks for the long delay as I’ve been crazy busy with work and settling into my new home. I promise to have a few posts up this week as I have been cooking!!

This recipe review is from about two weeks ago but just haven’t had the chance to write about it! This is another one of Rachael Ray’s recipes, a 30-Minute Meal entitled Mashed Super Skins with Steak and Pepper Hash. The idea is that this is a way to get the typical potato skins you get at a restaurant in one bowl with steak and peppers and onions. As usual, I strayed from the actual recipe which you will find below. I did not use the types of peppers or onions she recommended as I do not like very spicy food or red onions. I substituted green peppers and yellow onions and enjoyed the result. I also used fat-free sour cream and milk.

This is a good comfort meal. It’s relatively easy to make and easy to adjust to your tastes. Just good, ole mashed potatoes with all kinds of yummy goodness (butter, garlic, cheese) with steak, peppers, and onion. Yum!

Overall rating: 4 stars (both hubby and I gave it 4 stars)

Mashed Super Skins with Steak and Pepper Hash

Recipe courtesy Rachael Ray

4 large starchy potatoes, such as Idaho
2 tablespoons vegetable oil, divided
2 tablespoons butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced
Coarse black pepper
2 tablespoons Worcestershire sauce
2 Anaheim or poblano chiles, seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 tablespoons fresh thyme leaves, chopped
1 lime, cut into wedges
1/2 cup sour cream or reduced fat sour cream
1/4 to 1/2 cup milk, depending on how you soft you like your mashers
1 sack, 10 ounces, shredded sharp Cheddar Cut potatoes, skins-on, into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat and 5 minutes. Turn off heat and let stand.
Heat a large nonstick skillet over high heat. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke – don’t freak out, just add the meat and start searing it up. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan. Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry. Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning.
Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese. Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash.


  1. Sara said

    I made this same exact dish, the same way you altered it……well using my lactose free ingredients……I do agree very good comfort food!!

  2. foodiedani said

    Thanks for the comment Sara! This IS total comfort food!

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