Mexican Style Cheesy Pork Hash
with cooling creme fraiche5.0(2)
Calories
:
790 kcalProtein
:
38.9g proteinDifficulty
:
MediumFamily Friendly
Allergens:
- 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
Serving amount
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)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Passata
1 unit(s)
Lemon
240 grams
Irish Pork 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
Energy (kJ)3307 kJ
Energy (kcal)790 kcal
Fat38.8 g
of which saturates19.4 g
Carbohydrate73.7 g
of which sugars17.8 g
Dietary Fiber2.2 g
Protein38.9 g
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- 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.
2
- 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 pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
