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Cheesy Mexican Lamb & Potato Hash

Cheesy Mexican Lamb & Potato Hash

with Capsicum & Guacamole

Recipe Development TeamUpdated on April 21, 2026

Get up to $230 off

Get up to $230 off

Calories

:

618 kcal

Protein

:

33.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Pre-Prepped

Calorie Smart

Allergens:

Milk

Bring the fiesta to your frying pan with this Mexican-style cheesy lamb hash, where golden chopped potatoes and savoury lamb are levelled up with a generous melt of cheese. It’s all topped off with a dollop of creamy guacamole to keep things fresh and vibrant. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Chopped Potato

1

Capsicum

2

Garlic

1

Spring Onion

250 g

Lamb Mince

1 sachet

Mexican Fiesta Spice Blend

1 packet

Passata

1 sachet

Vegetable Stock Pot

1 packet

Cheddar Cheese

(Contains: Milk;)

1

Guacamole

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)2590 kJ

Calories618 kcal

Fat34.1 g

of which saturates12.5 g

Carbohydrate39.8 g

of which sugars13 g

Dietary Fibre11.3 g

Protein33.7 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

Cook the potatoes

1

Preheat oven to 240°C/220°C fan-forced.
Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

Cook the lamb

2

When potatoes have 10 minutes remaining, roughly chop capsicum. Finely chop garlic. Thinly slice spring onion.
Slice avocado in half and scoop out flesh.
Heat a large frying pan over high heat, cook capsicum and lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.

Assemble the hash

3

Reduce heat to medium, then add Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. SPICY! This is a mild spice blend, but if sensitive to spice, feel free to add less!
Stir in passata, stock concentrate and the water. Simmer until slightly thickened, 2-3 minutes. Season to taste.
Transfer lamb mixture to a large baking dish. Top with roasted potato, sprinkle with Cheddar cheese and bake until golden, 8-10 minutes.

Finish & serve

4

In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste.
Divide Mexican style cheesy lamb hash between bowls. Top with smashed avocado. Garnish with spring onion to serve. Enjoy!

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