Tex-Mex Beyond Meat® Hash

Name: Tex-Mex Beyond Meat® Hash with Chipotle Mayo
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Beyond Meat®; 56 g Yellow Onion, chopped; 1 tbsp Enchilada Spice Blend; 1 tbsp Tex-Mex Paste; 250 g Yellow Potato; 1 unit(s) Hot Pepper; 113 g Corn Kernels; ¼ cup Feta Cheese, crumbled; 2 tbsp Mayonnaise; 2 tbsp Chipotle Sauce; 113 g Baby Tomatoes; 0.13 tsp Pepper*; 3 tbsp Oil*; ¼ tsp Salt*

with Chipotle Mayo

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Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with Beyond Meat®, onions and spices to create a heavenly hash.

Tags:

Quick

•Spicy

Allergens:

Sulphites

•Mustard

•Milk

•Egg

•Soy

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

56 g

Yellow Onion, chopped

1 tbsp

Enchilada Spice Blend

1 tbsp

Tex-Mex Paste

250 g

Yellow Potato

1 unit(s)

Hot Pepper

113 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

2 tbsp

Mayonnaise

2 tbsp

Chipotle Sauce

113 g

Baby Tomatoes

Not included in your delivery

0.13 tsp

Pepper*

3 tbsp

Oil*

¼ tsp

Salt*

Nutrition Values

Calories800 kcal

Fat53 g

Saturated Fat12 g

Carbohydrate61 g

Sugar14 g

Dietary Fiber9 g

Protein29 g

Cholesterol25 mg

Sodium1330 mg

Trans Fat0.2 g

Potassium1650 mg

Calcium150 mg

Iron8 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

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Parchment Paper

•Small Bowl

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 tbsp (2 tbsp) oil, then onions and Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.** Season with salt and pepper.
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 second 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 Beyond Meat®, then toss to combine.
Divide hash between plates.
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 Beyond Meat®, cook it the same way as the turkey, breaking up patties into smaller pieces, until crispy, 5-6 min.**