Cheesy Beef and Pork Hash

Name: Cheesy Beef and Pork Hash with Cheddar and Sour Cream
Total time: 35 min
Yield: 2
Cuisine: American
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; 2 unit(s) Sour Cream; 8 g Enchilada Spice Blend; 4 g Garlic Salt; 1 unit(s) Beef Broth Concentrate; 1.5 tbsp Oil*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Cheddar and Sour Cream

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Looking 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 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 • Ground beef and pork mix (beef, pork) • 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, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • 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) • Green onion.

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

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 Time35 minutes

Cooking Time11 minutes

DifficultyMedium

Ingredients

serving amount

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 May contain traces of: Milk)

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

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

Calories840 kcal

Fat46 g

Saturated Fat19 g

Carbohydrate71 g

Sugar10 g

Dietary Fiber7 g

Protein39 g

Cholesterol120 mg

Sodium1430 mg

Trans Fat1 g

Potassium1900 mg

Calcium350 mg

Iron5 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

PDF

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 russet and sweet 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 hot, add 1/2 tbsp (1 tbsp) oil, then peppers and beef and pork mix.
Cook for 4-6 min, breaking up meat into smaller pieces, until no pink remains.**
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 for 1 min, until fragrant. Remove from heat.

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