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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

460 g

Russet Potato

56 g

Goat Cheese


50 g


2 tbsp

All-Purpose Flour


7 g


6 tbsp

Sour Cream


7 g


1 tbsp

Dijon Mustard


1 tbsp

White Wine Vinegar


113 g

Baby Tomatoes

113 g

Spring Mix

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

1 tsp


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
Utensilsarrow down iconarrow down icon
Box Grater
Measuring Spoons
Paper Towel
Tea Towel
Medium Bowl
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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).


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.)


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.


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.


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