Pastrami Spiced Beef Hash
with Sweet Bell Peppers and Green Cabbage
Skip the deli line with this soon to be family favourite. Pan-fried potatoes and pastrami spiced beef! It's a definite home run!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Yellow Potato
1 tbsp
Pastrami Spice Blend
113 g
Green Cabbage, shredded
¼ cup
Monterey Jack Cheese, shredded
(Contains Milk)
285 g
Beef Strips
2 unit
Green Onion
160 g
Sweet Bell Pepper
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice green onions. Core, then cut peppers into 1/2-inch pieces. Pat beef dry with paper towels, then cut any large pieces in half.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then cabbage, peppers and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until slightly softened, 2-3 min. Season with salt. Cook, stirring occasionally, until cabbage is golden-brown, 4-5 min. Remove pan from heat. Transfer cabbage to a medium bowl. Set aside. Carefully wipe pan clean.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and Pastrami Spice Blend. Cook, stirring occasionally, until cooked through, 3-5 min.** (TIP: Don't overcrowd the pan; cook beef in 2 batches for 4 ppl.)
Add roasted potatoes, cabbage mixture and half the green onions to the pan with beef. Stir together. Divide hash between bowls, then sprinkle over cheese and remaining green onions.
In Step 4, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white has set, 2-3 min. (NOTE: The yolk will still be runny! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.)
