Tex-Mex hash

Step 1/5

• ½ bell pepper
• 50 g mushrooms
• ½ red onion
• ½ clove garlic
• 10 g parsley
• 10 g cilantro
• 50 g green beans
• 50 g snap peas

• cutting board
• knife

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.

Step 2/5

• large saucepan
• slotted spoon
• large bowl

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.

Step 3/5

• 150 g ground beef
• salt
• pepper
• vegetable oil for frying

• large frying pan

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.

Step 4/5

• salt
• pepper

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.

Step 5/5

• 2 eggs
• vegetable oil for frying

• large frying pan

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!

Enjoy your meal!