Cheesy Beef and Pork Hash

Name: Cheesy Beef and Pork Hash with Cheddar and Sour Cream
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Beef and Pork Mix; 2 unit Russet Potato; 1 unit Sweet Potato; 1 unit Sweet Bell Pepper; 1 unit Green Onion; ½ cup Cheddar Cheese, shredded; 2 unit Sour Cream; 1 tbsp Enchilada Spice Blend; 1 tsp Garlic Salt; 1 unit Beef Broth Concentrate; 1 tbsp Unsalted Butter*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Cheddar and Sour Cream

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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!

Tags:

Family Friendly

Allergens:

Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time11 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

2 unit

Russet Potato

1 unit

Sweet Potato

1 unit

Sweet Bell Pepper

1 unit

Green Onion

½ cup

Cheddar Cheese, shredded

2 unit

Sour Cream

1 tbsp

Enchilada Spice Blend

1 tsp

Garlic Salt

1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories890 kcal

Fat51 g

Saturated Fat23 g

Carbohydrate72 g

Sugar12 g

Dietary Fiber8 g

Protein39 g

Cholesterol135 mg

Sodium1510 mg

Trans Fat1 g

Potassium1950 mg

Calcium350 mg

Iron5.5 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Whisk

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

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 combine. (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-pepper mixture. Cover until cheese melts, 3-4 min.
Divide roasted potatoes between plates. Top with meat 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.)