Smoky Impossible™ Beef Hash
with Butternut Squash & Feta
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
All comforts, all the time. Every bite of this one-pot potato mash will soothe you and stuff you. It’s got tons of veggies and plant-based beef seasoned with smoked paprika, and a topping of briny feta cheese and scallions for contrast.
We will send you:
- 200g Diced butternut squash
- 2 Impossible™ beef burger patties (made from plants)
- 2 Scallions
- 450g Baby potatoes
- 3g Smoked paprika
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 30g Feta
Contains: Milk • Soy
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
8 g
Sodium
550 mg
Total Carb
61 g
Sugars
10 g
Protein
28 g
Fibre
13 g
Preparation
Start the hash
- Medium-dice the potatoes.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the potatoes and S&P.
- Sauté, 6 to 8 min., until beginning to soften.
Mise en place
- Meanwhile, crumble the patties.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Finish the hash
- To the pan, add the crumbled patties, squash, white bottoms of the scallion, smoked paprika, garlic and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to brown and soften.
- Add the demi-glace, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Cook, stirring often, 5 to 7 min., until the vegetables are tender and the water is mostly evaporated.
- If the hash seems dry, add ¼ cup water.
Plate your dish
- Divide the hash between your plates.
- Garnish with the cheese and green tops of the scallions. Bon appétit!
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