Tex-Mex hash

Tex-Mex hash

45 ratings

Basti, Kitchen Stories


„A great high-protein dish with just the right amount of veggies to give it the balance it needs.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
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
Metric
Imperial
  • 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

Enjoy with

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.

Nutrition per serving

Cal
310
Protein
27g
Fat
20g
Carb
5g

Step 1/5

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.
  • 1 bell pepper
  • 100 mushrooms
  • 1 red onion
  • 1 clove garlic
  • 1 bunch parsley
  • 1 bunch cilantro
  • 100 green beans
  • 100 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

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

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

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.
  • 300 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

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

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

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!
  • 4 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!