Give the humble potato some love with this simple but satisfying recipe that tastes like home. Whipped up in four speedy steps (with some help from a few shortcut ingredients), it's sure to become your go-to when you just want something comforting.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
sticky meat glaze(May be present Egg, Milk, Tree Nuts)
All-American spice blend(ContainsSulphitesMay be present Gluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.
• Meanwhile, finely chop onion. Set aside. • Roughly chop tomato. Grate the carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add tomato, carrot and mixed leaves.
TIP: Toss the salad just before serving to keep the leaves crisp!
• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef mince and onion, breaking mince up with a spoon, until just browned, 4-5 minutes. Add All-American spice blend. Cook until fragrant, 1 minute. • Reduce heat to medium. Add sticky meat glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste.
TIP: For best results, drain the oil from the pan before adding the glaze and the water.
• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli.