Mexican Style Cheesy Lamb Hash
with cooling creme fraiche- Milk
- Cereals containing gluten
- May contain traces of allergens
This is a typical potato-based hash with an exciting south-of-the-border twist. Mexican elements come in the form of an expertly blended spice mix and cooling creme fraiche—of course!
Ingredients
500 grams
Baby Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Beef Stock
(Contains: Cereals containing gluten, May contain traces of allergens)
1 unit(s)
Avocado
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Passata
1 unit(s)
Lemon
240 grams
Irish Lamb Mince
110 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out and roast until golden, 25-35 mins. Turn the tray halfway through.
- Meanwhile, halve the pepper and discard the core and seeds. Cut into 2cm chunks.
- Peel and grate the garlic (or use a garlic press).
TIP: Use two baking trays if necessary.
- Meanwhile, place a large pan over medium-high heat (without oil).
- When hot, cook the beef until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
NOTE: Swapping to lamb mince? Follow the recipe as written, replacing ‘beef’ with ‘lamb’ where necessary.
- Add the pepper, garlic and Mexican spice to the pan with a drizzle of oil if needed.
- Cook until softened, stirring occasionally, 5-7 mins. Season with salt and pepper.
- Pour 100ml water (per 2P) into the pan along with the stock.
- Stir in the passata, bring to the boil then reduce the heat to medium.
- Simmer, stirring occasionally, until there's almost no liquid left, 12-15 mins.
TIP: Add a splash of water if the sauce is too dry.
- Once the sauce in the pan has thickened, season to taste with salt and pepper.
- Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
- Bake on the top shelf of the oven until the cheese has melted and is golden, 8-10 mins.
- Dish up spoonfuls of Mexican spiced cheesy beef hash.
- Top with a dollop of creme fraiche.
- Chop the lemon into wedges and serve alongside for squeezing over.
