Tex-Mex Beef Hash
with Chipotle Mayo and Feta- Sulphites
- Mustard
- Milk
- Egg
- Soy
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Fish
- Egg
- Crustaceans
- Sulphites
Ingredients: Ground beef • Yellow potato • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • Yellow onion • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
250 g
Ground Beef
56 g
Yellow Onion, chopped
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
250 g
Yellow Potato
1 unit(s)
Hot Pepper
113 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 18-20 min, stirring halfway through, until potatoes are tender and golden.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
- Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook for 30 sec-1 min, stirring often, until fragrant.
- Meanwhile, pat corn dry with paper towels.
- Cut hot pepper into 1/2-inch pieces.
- To a parchment-lined baking sheet, add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-10 min, until some tomatoes start to burst.
- Meanwhile, to a small bowl, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water. Season with salt, then stir to combine.
- To the pan with onions and beef, add roasted veggies and potatoes, then toss to combine.
- Divide hash between bowls.
- Drizzle chipotle mayo over top.
- Sprinkle with feta.
- While potatoes roast, heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Transfer eggs to a plate, then cover to keep warm.
- Top hash with eggs.
If you've opted to get beef, add 1/2 tbsp (1 tbsp) oil to the pan, then add beef. Cook beef in the same way the recipe instructs you to cook turkey.** Drain and discard excess fat, if you like.
