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Bolognese hash recipe

Bolognese hash recipe

47 ratings

Channel the flavours of a classic Bolognese into this rustic Bolognese hash recipe. Packed with root veg, this hearty hash comes together in 45 mins for a gluten-free dinner with crispy mince, tender veg and golden potatoes. See method

Ingredients

  • 500g baby potatoes, cut into 1cm dice
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 parsnips, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 3 tbsp tomato purée
  • ½ x 30g pack fresh basil, leaves picked
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2260kj
    542kcal     27%

  • Fat

    33g 47%

  • Saturates

    14g 68%

  • Sugars

    12g 14%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 36.5g Protein 27.7g Fibre 8.2g

Method

  1. Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 10 mins until nearly tender. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrots, parsnips and garlic along with some seasoning and cook for 10 mins until softened and golden, stirring frequently. Add the potatoes and cook for a further 5 mins until golden and crisp. Remove the vegetables from the pan and set aside.
  3. Add the beef mince to the pan and break up with a wooden spoon. Cook for 5 mins, then add the tomato purée to the pan and cook for a further 2 mins until well browned. Add the vegetables back into the pan and cook for a final 5 mins. Stir through most of the basil and season to taste.
  4. Divide the hash between 4 plates and garnish with the remaining basil before serving.

See more Beef mince recipes

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