Cheesy Beef and Pork Hash
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Cheesy Beef and Pork Hash

Cheesy Beef and Pork Hash

with Cheddar Cheese and Sour Cream

For a hearty and simple meal that packs a punch, we got you covered! Succulent beef and pork mix is coated in Enchilada Spice Blend and paired with herbaceous green onions, a mix of roasted russet and sweet potatoes, sautéed peppers and topped off with tangy sour cream.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef and Pork Mix

460 g

Russet Potato

170 g

Sweet Potato

160 g

Sweet Bell Pepper

1 unit

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tsp

Garlic Salt

1 unit

Beef Broth Concentrate

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories860 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate71 g
Sugar13 g
Dietary Fiber7 g
Protein41 g
Cholesterol100 mg
Sodium1510 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Prep potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.Add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)

Roast potatoes

Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep and season sour cream

Meanwhile, core, then cut pepper into 1/2 inch pieces.Thinly slice green onion.Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.

Cook peppers and meat

Once potatoes have been flipped, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.** Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp water (dbl for 4 ppl). Season with pepper. Cook, until fragrant, 1 min. Remove from heat.

Finish and serve

Sprinkle cheese over meat and pepper mixture. Cover, until cheese melts, 3-4 min.Divide potatoes between plates. Top with meat and pepper mixture.Dollop sour cream over top and sprinkle with green onions.

Got eggs? (optional)

If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)