Fajita Hash

I made this hash with left over beef fajita mixture (see October 2008). You can serve it on a flour tortilla with salsa as a main dish as I have here, or with poached eggs for breakfast. It's a delicious use of leftovers. I divided the potato, pepper and onion mixture to use half in the smoked salmon version.

2 russet potatoes, peeled and diced in 1/2 inch cubes
2 red bell peppers, diced small
1 sweet brown onion, diced small
Olive Oil
Fajita seasoning

In a large pan, heat 2 tablespoons of olive oil and add the peppers and onions. Stirring occasionally, cook until carmelized. Add 1 cup of white wine and 1/2 cup of water. Reduce heat and cover. Simmer until most of the water evaporates and the vegetables are fork tender. Remove to a bowl and set aside.

In the same pan, heat 2 more tablespoons of olive oil and add the potatoes. Stir occasionally until browned and fork tender. Add back the peppers and onions and combine. Heat through and add the leftover fajitas. Taste for seasoning, and add more fajita seasoning as needed. Stir all ingredients together well and serve.