Dive into a world of flavours with this Cheesy Mexican Style Beef Hash with Crispy Potato Top and Chive Soured Cream recipe. This hearty dish is a delightful fusion of comfort food and Mexican cuisine, guaranteed to tantalise your taste buds and leave you craving more.
Get ready to sink your teeth into a layer of golden, crispy potatoes, perfectly roasted to a delightful crunch. Beneath this lies a savoury blend of succulent beef, cooked to perfection, and a medley of vibrant vegetables, all simmered together in a rich, spicy tomato sauce. The beef hash is generously sprinkled with a layer of gooey, melted cheese, adding a creamy texture that beautifully complements the robust flavours of the dish.
But the magic doesn’t stop there. The dish is topped off with a dollop of chive soured cream, a cool and tangy contrast to the warm, spicy hash. The chives add a subtle hint of freshness, making each bite a symphony of flavours and textures.
This recipe is not just about the taste, it’s about the experience. The aroma of the cooking beef, the sizzle of the cheese, the crunch of the potatoes – it’s a feast for all your senses. Whether you’re cooking for a family dinner or a cozy night in, this Cheesy Mexican Style Beef Hash recipe is sure to be a hit.
Before you get started make sure you wash the veggies and gather some cooking tools, such as a baking tray, garlic press, frying pan, measuring jug, grater and an ovenproof dish.
Cheesy Mexican Style Beef Hash with Crispy Potato Top and Chive Soured Cream
Print RecipeIngredients
- 450g Potatoes
- 2 Garlic Cloves
- Mexican Style Spice Mix
- 10g Beef Stock Paste
- 75g Soured Cream
- 1 Bell Pepper
- 240g Beef Mince
- 1 Pack of Finely Chopped Tomatoes
- 1 Bunch of Chives
- 30g Mature Cheddar Cheese
- 50ml Water for the Beef
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 200°C. Cut the potatoes into 2cm chunks (no need to peel). Arrange the chunks on a large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
TIP: Use two baking trays if necessary.
Once the oven is hot, roast the potatoes on the top shelf until they turn golden, about 25-30 minutes. Flip them halfway through the cooking time.
Step 2: Prepare the Ingredients
In the meantime, halve the pepper, discard the core and seeds, and chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Step 3: Cook the Beef
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the beef mince and cook until it browns, about 5-6 minutes. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw mince. The mince is cooked when it is no longer pink in the middle.
Add the pepper to the beef and stir together. Cook until the pepper softens, about 5-7 minutes, stirring occasionally. Season with salt and pepper.
Step 4: Simmer the Sauce
Stir in the Mexican style spice mix and garlic, and cook for 1 more minute. Add the chopped tomatoes, the required amount of water for the beef, and the beef stock paste. Bring the mixture to a boil, then reduce the heat to medium. Allow it to simmer and thicken, stirring occasionally, until there is almost no liquid left, about 12-15 minutes.
TIP: If the mixture becomes too dry, add a splash more water.
Step 5: Prepare the Chive Soured Cream
While the sauce is simmering, roughly chop the chives. In a small bowl, combine the soured cream and chives, season with salt and pepper, and mix together. Grate the cheese.
Step 6: Finish and Serve
Once the sauce has thickened, season it to taste with salt and pepper if needed. Spoon the sauce into an ovenproof dish. Top with the roasted potato and sprinkle the cheese over it. Bake on the top shelf of your oven until the cheese has melted and turned golden, about 10-12 minutes.
Serve the dish in deep bowls, topped with a dollop of the chive soured cream. Enjoy your meal!
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