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Potato and Goat Cheese Hash

Potato and Goat Cheese Hash

with Spring Mix and Tomato Salad

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Tangy goat cheese takes center stage with crispy potatoes as its co-star in this delicious hash. Worried about clean up? This meal is a one-pan wonder!

Tags:VeggieQuick
Allergens:Milk/LaitWheat/BléMustard/MoutardeSulphites/Sulfite

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

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

460 g

Russet Potato

56 g

Goat Cheese

(ContainsMilk/Lait)

50 g

Shallot

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

7 g

Thyme

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Tomatoes

113 g

Spring Mix

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Calories600 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber6 g
Protein16 g
Cholesterol25 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Peeler
Measuring Spoons
Paper Towel
Tea Towel
Medium Bowl
Large Non-Stick Pan
Aluminum Foil
Spatula
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Peel, then finely chop shallot into 1/4-inch pieces. Cut the tomatoes in half. Strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems and roughly chop. Finely chop the chives. Peel, then grate potatoes.

2

Place grated potatoes on a clean tea towel or paper towels, then squeeze over a strainer to release excess liquid. Stir together the grated potatoes, shallots, flour, thyme and half the goat cheese in a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl).

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then loosely scatter over the potato mixture. (NOTE: Don't press down!) Cook, without stirring, until the bottom of the hash is golden-brown and slightly crispy, 3-4 min. (NOTE: For 4 ppl, you will need to cook the hash in two batches. Proceed with step 4 for the first batch, then repeat steps 3 and 4 with the remaining potato mixture.)

4

Break up hash and flip pieces over using a spatula. Cook, without stirring, until crispy, 3-4 min. Transfer hash to a plate and cover with foil to keep warm.

5

While the hash cooks, stir together the sour cream and chives in a small bowl. Season with salt and pepper. Whisk together the mustard, vinegar, 1 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add the spring mix and tomatoes, then toss to combine.

6

Divide the potato hash and salad between plates. Sprinkle the remaining goat cheese over top. Dollop the chive sour cream over the hash.