Cheesy Beyond Meat® Hash
with Cheddar and Sour Cream- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Sulphites
- Triticale
Looking for a simple, hearty meal that packs a punch? We've got you covered! Flavourful Beyond Meat® is coated in Enchilada Spice Blend and paired with green onions, roasted potatoes and sautéed peppers. It's also topped with tangy sour cream. Everyone in your family will enjoy this dish! Ingredients: Russet potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sweet potato • Sweet bell pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green onion • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Beyond Meat®
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, May contain traces of allergens, Milk)
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from russet potatoes and cut into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil.
- Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast potatoes in the middle of the oven for 26-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, 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.
- To a small bowl, add sour cream. Season with salt and pepper, then whisk to combine.
- Once potatoes have been flipped, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and Beyond Meat® patties.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water.
- Season with pepper.
- Cook for 1 min, until fragrant. Remove from heat.
- Sprinkle cheese over Beyond Meat®-pepper mixture. Cover for 3-4 min, until cheese melts.
- Divide roasted potatoes between plates. Top with Beyond Meat® mixture.
- Dollop sour cream over top and sprinkle with green onions.
- While cheese melts in step 5, heat a medium non-stick pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 (4) eggs. Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: The yolks will still be runny! If preferred, pan-fry with 1 tbsp oil instead of butter.)
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef and pork mix, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
