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Potato and Goat Cheese Hash
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Potato and Goat Cheese Hash

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!

Tags:
Veggie
Quick
Allergens:
Milk
Wheat
Mustard
Sulphites

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)2510 kJ
Calories600 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber6 g
Protein16 g
Cholesterol25 mg
Sodium710 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

Box Grater
Peeler
Measuring Spoons
Paper Towel
Tea Towel
Medium Bowl
Large Non-Stick Pan
Aluminum Foil
Spatula
Large Bowl
Whisk
Small Bowl

Instructions

Prep
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.

Prep hash
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).

Start hash
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.)

Finish hash
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.

Make salad
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.

Finish and serve
6

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