Cheesy Beef and Pork Hash
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Cheesy Beef and Pork Hash

Cheesy Beef and Pork Hash

with Cheddar 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!

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 Time11 minutes


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

(Contains Milk)

2 unit

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

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



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.


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


Prep potatoes
  • 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
  • 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 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.
Finish and serve
  • 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.
Got eggs? (optional)
  • 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.)