Tex-Mex Beef Hash
with Chipotle Mayo- Sulphites
- Mustard
- Milk
- Egg
- Soy
- Tree nuts
- Sulphites
- Milk
- Triticale
- Peanuts
- Sesame
- Soy
- Mustard
- Wheat
- May contain traces of allergens
- Gluten
- Fish
- Egg
- Crustaceans
Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with beef, onions and spices to create a heavenly hash. Ingredients: Yellow potato • Ground beef • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Baby tomatoes • Yellow onion • Mayonnaise (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) (mustard, egg) • Chipotle sauce (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) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (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) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Ingredients
250 g
Ground Beef
56 g
Yellow Onion, chopped
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Tree nuts, Sulphites, Milk, Sesame, Soy, Mustard, Wheat, Gluten, Fish, Egg, Crustaceans)
250 g
Yellow Potato
1 unit(s)
Hot Pepper
113 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Tree nuts, Sulphites, Milk, Sesame, Soy, Mustard, Wheat, Gluten, Fish, Egg, Crustaceans)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Milk, Egg, Soy May contain traces of: Tree nuts, Sulphites, Milk, Sesame, Soy, Mustard, Wheat, Gluten, Fish, Egg, Crustaceans)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and tender, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Remove and discard excess fat, if desired.
- Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
- Meanwhile, pat corn dry with paper towels.
- Cut hot pepper into 1/2-inch pieces.
- Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
- Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
- Add roasted veggies to the pan with onions and beef, then toss to combine.
- Divide hash between bowls.
- Drizzle chipotle mayo over top.
- Sprinkle with feta.
- In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: 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, reduce oil to 1/2 tbsp (1 tbsp), then add beef to the pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.
