Potato and Goat Cheese Hash
with Spring Mix and Tomato Salad
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!
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.
Ingredients
460 g
Russet Potato
56 g
Goat Cheese
(Contains Milk)
50 g
Shallot
2 tbsp
All-Purpose Flour
(Contains Wheat)
7 g
Thyme
6 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
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
Utensils
Cooking Steps
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.
