Cheesy Beef and Pork Hash
with Cheddar Cheese and Sour Cream
For a simple, hearty meal that packs a punch, we've got you covered! Flavourful beef and pork mix is coated in Enchilada Spice Blend and paired with herbaceous green onions, roasted potatoes and sautéed peppers. It's then topped off with tangy sour cream!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut russet 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-lined 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 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.)
- 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.
- Once potatoes have been flipped, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and beef and pork mix.
- Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat, then add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water.
- Season with pepper. Cook until fragrant, 1 min.
- Remove from heat.
- 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.
- If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs 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 with 1 tbsp oil instead of butter.)