Tex-Mex hash
Difficulty: Easy
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 | mushrooms |
1 | red onion |
1 clove | garlic |
1 bunch | parsley |
1 bunch | cilantro |
100 g | green beans |
100 g | snap peas |
1 | bell pepper |
4 | eggs |
salt | |
pepper | |
vegetable oil for frying |
Utensils
large saucepan, oven, slotted spoon, large bowl, cutting board, knife
Wine Tip
Black coffee
The Tex-Mex hash is a serious meal, designed to tackle even the biggest hunger. Pair it with an equally serious beverage—black coffee.
Step 1
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
Step 2
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
Step 3
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
Step 4
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
Step 5
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