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Hash brown sloppy joes
Hash brown sloppy joes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Create a mouthwatering dinner with our innovative mashup of hash browns and savory beef mince.
Ingredients:
  • 75.08 gm extra virgin olive oil
  • 400g beef mince
  • 1 green capsicum, finely chopped
  • 1 small brown onion, finely chopped
  • 410g can tomato purée
  • 65.00 gm tomato sauce
  • 70.63 gm barbecue sauce, plus extra to serve
  • 24.40 gm Worcestershire sauce
  • 16.00 gm brown sugar
  • 5.90 gm dijon mustard
  • 20.00 ml red wine vinegar
  • 1kg red-skinned potatoes, peeled
  • 82.50 ml plain flour
  • 165.00 ml coarsely grated colby cheese
  • 40.00 ml drained pickled jalapeños, to serve
  • 80g mixed salad leaves, to serve
Instructions:
  • In a large saucepan over high heat, heat 1 tablespoon of oil. Add the mince, capsicum, and onion. Cook for 6 to 8 minutes, using a wooden spoon to break up the mince until browned.
  • Combine the purée, sauces, sugar, mustard, and vinegar in a saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until it thickens.
  • Grate the potato onto a paper towel-lined bowl, squeeze out excess moisture, and transfer to a clean bowl. Add flour, season with salt and pepper, and stir to combine.
  • In a large frying pan over medium-high heat, heat the remaining oil. Take 1 portion of the potato mixture and add it to the pan. Flatten with a spatula to make 1 hash brown. Cook each side for 2 minutes until golden and cooked through. Drain on paper towel. Repeat with the remaining portions to make a total of 4 hash browns.
  • Divide the hash browns onto serving plates. Layer with sloppy joe mixture and cheese, then drizzle with a touch more barbecue sauce. Sprinkle with jalapeños and top with the remaining hash browns. Serve alongside a crisp salad.

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