This no-fuss, flavour-packed recipe is a delicious way to get dinner on the table after hashing out only a few easy steps. Browned mince loaded with carrot is smothered in a rich tomato passata sauce and Spanish spices. Topped with a hashbrown layer and baked until it’s all golden goodness.
Beef & Potato Hashbrown Bake
Beef & Potato Hashbrown Bake
with carrot & fresh parsley
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beef
- Beef Mince
- Carrot
- Fresh Parsley
- NOMU Spanish Rub
- Potato
- Spring Onion
- Spring Onions
- Tomato Passata Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the diced carrots and the mince. Work quickly to break the mince up as it starts to cook. Fry until the mince is browned, 6-7 minutes (shifting occasionally).
MMMINCE
When the mince is browned, add the sliced spring onion and the NOMU rub to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata mix and 100ml of water. Simmer until slightly thickened, 10-12 minutes. Season with a sweetener, salt, and pepper.
YOU’RE DOING GRATE
Peel and grate the potato. Place the grated potato on a clean tea towel and squeeze out the excess water. Place the drained potato in a bowl. Add a drizzle of oil and seasoning. Toss until combined.
BAKE TO MAKE IT GREAT
Pour the saucy mince mixture into an ovenproof dish and top with the grated potato in a single layer. Bake in the hot oven until crispy and golden, 20-25 minutes. In the final 5 minutes, turn the oven onto the grill setting.
TIME TO EAT
Plate up the delicious bake and sprinkle over the chopped parsley. Easy peasy, Chef!
Carrot - 120g
Beef Mince - 150g
Spring Onion - 1
NOMU Spanish Rub - 10ml
Tomato Passata Mix - 110ml
Potato - 200g
Fresh Parsley - 4g
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the diced carrots and the mince. Work quickly to break the mince up as it starts to cook. Fry until the mince is browned, 7-8 minutes (shifting occasionally).
MMMINCE
When the mince is browned, add the sliced spring onion and the NOMU rub to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata mix and 200ml of water. Simmer until slightly thickened, 10-12 minutes. Season with a sweetener, salt, and pepper.
YOU’RE DOING GRATE
Peel and grate the potato. Place the grated potato on a clean tea towel and squeeze out the excess water. Place the drained potato in a bowl. Add a drizzle of oil and seasoning. Toss until combined.
BAKE TO MAKE IT GREAT
Pour the saucy mince mixture into an ovenproof dish and top with the grated potato in a single layer. Bake in the hot oven until crispy and golden, 20-25 minutes. In the final 5 minutes, turn the oven onto the grill setting.
TIME TO EAT
Plate up the delicious bake and sprinkle over the chopped parsley. Easy peasy, Chef!
Carrot - 240g
Beef Mince - 300g
Spring Onion - 1
NOMU Spanish Rub - 20ml
Tomato Passata Mix - 220ml
Potato - 400g
Fresh Parsley - 8g
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the diced carrots and the mince. Work quickly to break the mince up as it starts to cook. Fry until the mince is browned, 8-10 minutes (shifting occasionally).
MMMINCE
When the mince is browned, add the sliced spring onion and the NOMU rub to the pan. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato passata mix and 300ml of water. Simmer until slightly thickened, 12-15 minutes. Season with a sweetener, salt, and pepper.
YOU’RE DOING GRATE
Peel and grate the potato. Place the grated potato on a clean tea towel and squeeze out the excess water. Place the drained potato in a bowl. Add a drizzle of oil and seasoning. Toss until combined.
BAKE TO MAKE IT GREAT
Pour the saucy mince mixture into an ovenproof dish and top with the grated potato in a single layer. Bake in the hot oven until crispy and golden, 25-30 minutes. In the final 5 minutes, turn the oven onto the grill setting.
TIME TO EAT
Plate up the delicious bake and sprinkle over the chopped parsley. Easy peasy, Chef!
Carrot - 360g
Beef Mince - 450g
Spring Onions - 2
NOMU Spanish Rub - 30ml
Tomato Passata Mix - 330ml
Potato - 600g
Fresh Parsley - 12g
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the diced carrots and the mince. Work quickly to break the mince up as it starts to cook. Fry until the mince is browned, 8-10 minutes (shifting occasionally).
MMMINCE
When the mince is browned, add the sliced spring onion and the NOMU rub to the pan. Fry until fragrant, 2-3 minutes (shifting constantly). Add the tomato passata mix and 400ml of water. Simmer until slightly thickened, 12-15 minutes. Season with a sweetener, salt, and pepper.
YOU’RE DOING GRATE
Peel and grate the potato. Place the grated potato on a clean tea towel and squeeze out the excess water. Place the drained potato in a bowl. Add a drizzle of oil and seasoning. Toss until combined.
BAKE TO MAKE IT GREAT
Pour the saucy mince mixture into an ovenproof dish and top with the grated potato in a single layer. Bake in the hot oven until crispy and golden, 25-30 minutes. In the final 5 minutes, turn the oven onto the grill setting.
TIME TO EAT
Plate up the delicious bake and sprinkle over the chopped parsley. Easy peasy, Chef!
Carrot - 480g
Beef Mince - 600g
Spring Onions - 2
NOMU Spanish Rub - 40ml
Tomato Passata Mix - 440ml
Potato - 800g
Fresh Parsley - 15g
Woolies Products in this dish
