Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 310 / Protein 27g / Carbohydr. 5g / Fat 20g
Ingredients (4 servings)
|300 g||ground beef|
|100 g||green beans|
|100 g||snap peas|
|vegetable oil for frying|
large saucepan, oven, slotted spoon, large bowl, cutting board, knife
The Tex-Mex hash is a serious meal, designed to tackle even the biggest hunger. Pair it with an equally serious beverage—black coffee.
Cut bell pepper, mushrooms, and red onion into bite-sized pieces. Mince garlic. Roughly chop parsley and cilantro. Cut green beans and snap peas in half.
cutting board, knife
1 bell pepper / 100 g mushrooms / 1 red onion / 1 clove garlic / 1 bunch parsley / 1 bunch cilantro / 100 g green beans / 100 g snap peas
In a large saucepan, blanch green beans and snap peas in salted boiling water for approx. 8 – 10 min. Transfer to an ice bath for approx. 20 sec. Drain and set aside.
large saucepan, slotted spoon, large bowl
Season ground beef to taste with salt and pepper and form into ping pong-sized meatballs. Heat up some vegetable oil in a large frying pan over medium heat. Add meatballs and cook for approx. 4 – 6 min. until browned. Add garlic once meatballs are nearly cooked through.
large frying pan
300 g ground beef / salt / pepper / vegetable oil for frying
Add bell pepper, mushrooms, red onion, green beans, snap peas, parsley, and cilantro to pan and continue to cook for approx. 3 – 5 min. Season to taste with salt and pepper.
salt / pepper
In a separate large frying pan, fry eggs in some vegetable oil over medium heat for approx. 2 – 4 min. until whites are opaque and yolks begin to set. Then, transfer fried eggs to pan with meatballs. Enjoy with a side of our signature hot chili sauce!
large frying pan
4 eggs / vegetable oil for frying