Cheesy Mexican Style Beef Hash
with crispy potato- Milk
Ingredients
400 grams
Baby Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
250 grams
Irish Beef Mince
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Beef Stock
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Passata
1 unit(s)
Lemon
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Pop them on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Roast until golden, 25-30 mins. Turn halfway through.
Halve the pepper, discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Add the pepper, garlic, and Mexican style spice to the beef, stir together, and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.
Pour in the passata and 100ml water (double for 4p). Stir in the beef stock, bring to the boil then reduce the heat to medium. Allow to simmer and thicken, stirring occasionally until there is almost no liquid left, 12-15 mins. TIP: Add a splash more water if the mixture looks a little dry.
Once the sauce has thickened, season with salt and pepper to taste. Spoon into an oven dish. Top with the roasted potato and sprinkle over the cheese. Place on the top shelf of your oven and bake until the cheese has melted and is nice and golden, 10-12 mins.
Dish up spoonfulls of loaded beef-hash. Serve with any remaining lemon cut into wedges.
- Dish up spoonfuls of Mexican spiced cheesy beef hash.
- Top with smashed avo.
