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Italian Recipes

Pesto Beef & Potato Hash

Pesto Beef & Potato Hash

with Italian hard cheese and creme fraiche

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A fresh and filling salad that makes the perfect side for any meal.

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

40 grams

Salad Leaves

30 grams

Green Pesto

2 sachet(s)

Balsamic Glaze

500 grams

Baby Potatoes

240 grams

Irish Beef Mince

2 unit(s)

Grated Italian Style Hard Cheese

110 grams

Creme Fraiche

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)3224 kJ

Energy (kcal)770 kcal

Fat44.2 g

of which saturates21.1 g

Carbohydrate57.2 g

of which sugars11.6 g

Dietary Fiber1.1 g

Protein37.7 g

Salt3.7 g

Potassium189.6 mg

Calcium8 mg

Iron0.2 mg

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

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

Meanwhile, roughly chop the tomatoes.

Fry the Mince

2

Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 1-2 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. Add the tomatoes and fry for another 3-4 mins. Pop in the pesto, creme fraiche and half the balsamic glaze and simmer for 4-5 mins . IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

3

Once the sauce in the pan has thickened, season to taste with salt, pepper and sugar.
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.

Just before serving toss the salad leaves with the remianing balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.

4

Dish up spoonfuls of pesto beef hash into bowls. Serve the salad by the side.

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