- 3 pounds beef round
- Salt and freshly ground black pepper
- 1 medium onion diced
- 5 cloves garlic minced
- 2 tablespoons dried basil
- 2 tablespoons dry oregano
- 1 cup grated Parmesan
- 3 tablespoons oregano infused oil
- 1/2 (750-ml) bottle red wine
- 1/2 gallon crushed tomatoes
- 4 pounds red bliss potatoes, diced
- Vegetable oil, as needed
- 2 red bell peppers, roughly chopped
- 2 green bell peppers, roughly chopped
- 1 onion, roughly chopped
- 1/2 cup grated Parmesan
- 2 beaten eggs
Preheat oven to 290 degrees F.
For the meat:
Butterfly the beef round, on a cutting board and season with salt and pepper. Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat. Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine. Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides. Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning. Deglaze with wine and add crushed tomatoes.
For the potatoes:
Bring a large pot of salted water to a boil over medium heat. Add the diced potatoes and cook until very soft, yet still intact. Drain and place in a large bowl to cool. Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil.
For the peppers and onions:
Coat a medium saucepan with vegetable oil and place over medium heat. Add the peppers and onions and cook until tender. Season with salt and pepper, to taste.
For the Parmesan eggs:
Place beaten eggs in hot, oiled pan over low heat. Add Parmesan and sprinkle with salt and pepper. Carefully fold egg over itself until you are left with a soft bell shape.
For the Sicilian Hash:
Smash potatoes on a hot griddle and cover with the pepper and onion mixture. Top with bracciole mix, season with salt and pepper and cover. After 4 minutes flip over and serve with soft Parmesan eggs on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Nick and Sarah Iannarone, owners of Arleta Library Bakery * Cafe, in Portland, OR.