Cheesy Beef and Pork Hash
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Cheesy Beef and Pork Hash

Cheesy Beef and Pork Hash

with Cheddar and Sour Cream

Looking for a simple, hearty meal that packs a punch? We've got you covered! Flavourful beef and pork mix is coated in Enchilada Spice Blend and paired with herbaceous green onions, roasted potatoes and sautéed peppers. It's topped with tangy sour cream. Everyone in your family will enjoy this dish!

Ingredients: Russet potato • Ground beef and pork mix • Sweet bell pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green onion • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).

Tags:
Family Friendly
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time11 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

3 unit(s)

Russet Potato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber7 g
Protein41 g
Cholesterol135 mg
Sodium1470 mg
Trans Fat1 g
Potassium2150 mg
Calcium350 mg
Iron6 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

Parchment Paper
Baking Sheet
Measuring Spoons
Whisk
Small Bowl
Large Non-Stick Pan

Instructions

Prep potatoes
1
  • Cut russet potatoes into 1/2-inch pieces.
  • Add potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. 
  • Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 
Roast potatoes
2
  • Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Prep and season sour cream
3
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.
  • Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.
Cook peppers and meat
4
  • Once potatoes have been flipped, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and beef and pork mix.
  • Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.**
  • Carefully drain and discard excess fat, then add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water.
  • Season with pepper.
  • Cook until fragrant, 1 min. Remove from heat.
Finish and serve
5
  • Sprinkle cheese over meat-pepper mixture. Cover until cheese melts, 3-4 min.
  • Divide roasted potatoes between plates. Top with meat mixture.
  • Dollop sour cream over top and sprinkle with green onions.
Got eggs? (optional)
6
  • If desired, while cheese melts in step 5, heat a medium non-stick pan over medium-low heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
  • Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry with 1 tbsp oil instead of butter.)