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Hearty Steak and Potato Hash

Hearty Steak and Potato Hash

with Smoky Ketchup

3.3/4(952)
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A tasty one-pan wonder! Steak, shredded Brussels, roasted potatoes and squash gets a toss in the pan for a quick crunchy exterior. And of course, it wouldn't be complete without a drizzle of smoky ketchup!

Allergens:Soy/SojaSulphites/SulfiteWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Strips

170 g

Brussels Sprouts

300 g

Yellow Potato

7 g

Sage

50 g

Shallot

2 tbsp

Ketchup

170 g

Sweet Potato

1 tbsp

Paprika-Garlic Blend

2 tsp

Plum Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate58 g
Sugar13 g
Dietary Fiber8 g
Protein39 g
Cholesterol105 mg
Sodium640 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Peel, then cut sweet potato into 1/2-inch pieces. Cut yellow potatoes into 1/2-inch pieces. Toss both potatoes and 2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 18-20 min.

2

While potatoes roast, thinly slice the sage. Peel, then mince the shallot. Thinly slice the Brussels sprouts. Pat beef dry with paper towels, then cut any large pieces in half.

3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Brussels, shallots and 1 tsp sugar (dbl for 4ppl). Cook, stirring often, until slightly softened, 2-3 min. Season with salt. Cook, stirring occasionally, until Brussels are golden-brown, 4-5 min. Remove pan from heat. Transfer Brussels to medium bowl. Set aside.

4

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with half the paprika-garlic blend. Cook, stirring occasionally, until cooked through 3-5 min.** (TIP: Don't overcrowd pan; cook the beef in two batches for 4 ppl.)

5

Add 2 tbsp butter (dbl for 4ppl) to the pan with the beef, then roasted potatoes, Brussels mixture and sage. Toss together until combined, 1-2 min.

6

Stir together the ketchup, plum sauce and remaining paprika-garlic blend in a small bowl. Divide the steak hash between plates. Drizzle over the smoky ketchup.