CUBAN-STYLE HASH

Makes: 6 servings

2 tbsp (30 mL) olive oil 1 onion, chopped 1 each red and green bell pepper, thinly sliced ½ habanero pepper, minced 4 cloves garlic, minced 1 ¼ lb (625 g) lean ground beef 1 tsp (5 mL) dried oregano (preferably Mexican) ½ tsp (2.5 mL) ground cumin 1 piece, 2 inches (5 cm) long, cinnamon stick ¼ cup (60 mL) dry sherry 1 can (28 oz/794 g) tomatoes, with juice ½ cup (125 mL) dark raisins 12 large pimento-stuffed green olives, sliced Salt and freshly ground pepper 2 hard-boiled eggs, chopped Finely chopped fresh flatleaf parsley

1. In a large, heavy frying pan, heat oil over medium heat and cook onion, bell peppers, habanero pepper and garlic, stirring, for a minute. Cover, reduce heat to low and cook until vegetables are very soft, about 10 minutes.

2. Raise heat to mediumhigh, add beef, breaking it up with a fork, and cook until it is no longer pink, about 5 minutes. Add oregano, cumin and cinnamon stick, and cook, stirring, for 1 minute. Add sherry and cook, stirring, until almost all the liquid has evaporated, about 2 minutes.

3. Add tomatoes and juice, and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until mixture is slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and pepper to taste. Cook until olives are heated through, about 1 minute.

4. Transfer to a large, deep, heated serving platter. Sprinkle with eggs and parsley. Serve hot.