Smoky Beef and Potato Fry-Up

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 1pcs tomato
• 300g lean beef mince
• 10g smoky barbecue seasoning
• 50g tomato paste
• 50g baby spinach leaves
• 5ml red or white wine vinegar
• 15ml olive oil
• 5ml soy sauce
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Cut the unpeeled potatoes into 1cm chunks. Finely chop the onion and tomato. Put 1 tsp red wine vinegar in a bowl, add the tomato and toss to coat.
2. Step 2 — Soften potato and onion
   Heat 2 tsp olive oil in a large deep frypan over high heat. Cook the potato and onion, covered, stirring occasionally, for 8-10 mins until the potato is golden. Remove from the pan. Add the beef mince to the pan and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Add seasoning
   Add the potato and onion to the mince and cook, stirring, for 2 mins. Add the barbecue seasoning, 2 tsp tomato paste* and 1 tsp soy sauce and cook, stirring, for 30 secs or until fragrant. Add 60ml (¼ cup) water and cook, stirring, for 2-3 mins until the potato is tender.
4. Step 4 — Cook eggs
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.
5. Step 5 — Serve up
   Stir the spinach into the beef mixture (see Make it yours) and cook for 1 min or until wilted. Taste, then season with salt and pepper. Divide the beef mixture among bowls, top with the fried eggs and scatter over the tomato. Enjoy!
6. Step 6 — Make it yours
   Fancy a side salad? Reserve half the spinach and dress with a quick vinaigrette. This could be as simple as olive oil and your favourite vinegar, or add some honey, mustard or crushed garlic for an easy flavour boost.

Allergens

Sulfit, Sojabohnen, Eier