Potato Hash with Goat's Cheese & Sour Cream Sauce
with lemon-dressed cherry tomato salad & pumpkin seeds
There is a new ingredient in your box! This seasoning mix, specifically for potatoes, adds a rich and savoury flavour to your potatoes, with a balanced spiciness that enhances any meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
25 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
½ piece
Onion
½ piece
Shallot
½ piece
Persian cucumber
65 g
Red cherry tomatoes
30 g
Arugula & lamb's lettuce
½ piece
Lemon
½ sachet(s)
Potato seasoning mix
½ sachet(s)
Peruvian-style spice mix
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Flour
½ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Mustard
½ tablespoon
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
Grate the potatoes and the onion onto a clean tea towel. Wrap them up and squeeze well so as to release the excess liquid. Transfer to a large bowl and add the flour and the goat's cheese. Season with salt and pepper, then mix well to combine.
Heat a clean large deep frying pan over medium-high heat. Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Heat a drizzle of olive oil in the same pan over medium-high heat. Transfer the potato mixture to the pan and pack it loosely, being sure not to press down on it (see Tip).
Tip: use another pan if you're cooking for more than two people.
Cover with the lid and fry undisturbed for 3 - 4 minutes, until the base is golden-brown and slightly crispy. Use a spatula to break it up into smaller pieces and then flip. Scatter over the potato seasoning, then cover again and fry undisturbed for another 3 - 4 minutes until crispy.
Cut the lemon into six wedges and finely chop the shallot (see Tip). In a salad bowl, combine the shallot with the extra virgin olive oil, honey, mustard and the juice of one lemon wedge per person. Season to taste with salt and pepper.
Tip: the shallot will be served raw, but if prefered you can fry it separately with a drizzle of olive oil and then add it to the sour cream in step 6.
Halve the cherry tomatoes and dice the cucumber, then transfer both to the salad bowl. Add the lettuce and toss well to combine. Garnish the salad with the pumpkin seeds.
Did you know... pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
In a small bowl, combine the sour cream with the mayonnaise and the Peruvian-style spices. Serve the potato hash on plates with the salad alongside. Dollop the potato hash with the sour cream sauce. Serve with the rest of the lemon wedges.
