There are recipes that I’ve collected over the years that I have tucked away. Along with my hand written recipe cards and favorite cookbooks, I have kept some old magazines that have tried and true recipes that are like an old friend. I pull them out from time to time and the other day I came across an old Good Housekeeping magazine from March, 1988. On the cover is Elizabeth Taylor and one of the articles is on the International Hamburger Cookbook with recipes from countries around the world. I tried several of their recipes but the one that stands out is the Spanish Beef and Potato Pie. Throughout the years I’ve made this dish many times but I’ve added a New Mexican twist with roasted red and green chiles, often called Autumn roast, and seasoned with a green chile salt blend. It’s so delicious and makes a complete meal. Just yesterday Joe and I went to Sichlers and got some red and green chile. They roasted it separately but within the green batch there were several chiles starting to turn red. I was so happy to have a batch that I could freeze together for an Autumn roast blend. And the roasted red is so good this year, a bit hotter than the green but with that hint of sweetness that makes it so perfect. Earlier in the season we picked up a small amount of green chiles so I am beyond myself with the good fortune of having a variety of roasted chiles to experiment with. Hope you enjoy this NM Inspired Spanish Beef and Potato Pie, it is delicious, I promise!
In a non-stick skillet add some olive oil to the pan and heat over medium heat. When the oil is hot place enough sliced potatoes into the pan to make a single layer. Lightly sprinkle green chile seasoning over the potatoes as they cook. Let them brown on the bottom for several minutes, then turn over to brown the other side.
Preheat oven to 350 degrees. Prepare a cast iron skillet with a small drizzle of olive oil. Brush oil along the bottom and sides of the skillet. Line a cast iron skillet with fried potato slices overlapping the bottom and up the sides of the skillet so that they form a potato crust. Set aside.
In the non-stick skillet that was used for the potatoes, brown the ground beef. Drain any excess oils from the ground beef and blot with a paper towel. Add the diced onion and saute with the ground beef until it is soft and translucent.
Now it’s time to cook the eggs. The original recipe calls to cook the eggs until firm over low heat on top of the stove, however I prefer to place in a 350 degree oven to bake for 45 – 50 minutes. It’s ready when an inserted toothpick comes out clean.
You can serve slices straight from the pan or you can turn it over to display the thinly sliced potato crust fritatta style on top. When the skillet is properly oiled, the pie will easily pull away from the pan.
2 large Russet Potatoes, slice 1/8 inch thin
1 pound Lean Ground Beef
1 cup Onion, diced
1/2 – 3/4 cup Green Chile, roasted, peeled, seeded and chopped (can use roasted red or Autumn roast or any combination of chile)
2 teaspoons Green Chile Seasoning, recipe follows
1 – 2 cups Cheddar Cheese, (can use Monterey Jack or Oaxaca Cheese)
3/4 cup Half & Half
About 1 1/2 hours before serving: Heat a 10 inch non-stick skillet over medium heat. Add a drizzle of olive oil, enough to coat the bottom of the skillet. Lay as many potatoes slices in the bottom of the hot oil that will fit and fry a few minutes on each side until they are brown and crisp. Reserve one teaspoon of green chile seasoning and lightly sprinkle the remaining seasoning on the potato slices as they cook. Remove to a plate lined with paper towels to blot any excess oil. If needed add additional oil as you continue frying the remaining potato slices in batches. Prepare a 10 inch cast iron skillet with a drizzle of oil. Brush the oil along the bottom and sides of the skillet. Arrange potato slices slightly overlapping on the bottom and up the sides of the skillet. Set aside
Use the non-stick skillet that was used to prepare the potato slices and brown the ground beef. If necessary drain any excess oil from the ground beef. Add the diced onion and saute until it is soft and translucent. Season with green chile seasoning and add chopped chiles. Stir until well combined. Set aside.
Preheat oven to 350 degrees.
Begin layering the pie as follows: Add a layer of grated cheese over the potato slices in the cast iron skillet. Spoon the ground beef mixture over the cheese. In a medium bowl, whisk together the eggs and half & half. Pour the whisked eggs and milk evenly over the ground beef mixture. Bake in pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for 5 minutes before serving.
The pie can be served as individual slices or can be turned over to show the layer of potatoes on top by placing a large plate over the top of the skillet and turning over. The potatoes should loosen easily and pull away from the skillet to sit on the plate like a fritatta. Slice into wedges and serve.
Makes 8 servings.
Green Chile Seasoning
1 teaspoon Sea Salt
1/2 teaspoon Green Chile Powder
1/2 teaspoon Garlic Powder
Mix sea salt, green chile powder and garlic powder together.