Fridge Friend Recipes
Minced Beef and Potato Skillet Hash recipe
A robust skillet dinner with browned minced beef, crisp-edged potatoes, and wilted spinach. Finished with Cheddar for a simple but deeply satisfying meal.
45 min · Easy · British Jump to method
Ingredients
- 600g Potatoes
- 350g Minced Beef
- 120g Spinach
- 80g Cheddar Cheese
- 20g Butter
- 1 tsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 535 kcal |
| Protein | 31 g |
| Carbohydrates | 34 g |
| Fat | 31 g |
| Saturated fat | 15 g |
| Fibre | 4.7 g |
| Sugar | 2.6 g |
| Sodium | 787 mg |
Why this works
A hearty, protein-rich hash that is fairly energy-dense and high in saturated fat and sodium, with some vegetables contributing fibre and micronutrients.
Iron and vitamin B12. Minced beef is a good source of iron and vitamin B12, supporting red blood cell formation and energy metabolism.
Calcium and vitamin K. Cheddar and spinach contribute calcium and vitamin K, supporting bone health and normal blood clotting.
Sodium and saturated fat. The added salt, cheddar and butter make this dish relatively high in sodium and saturated fat, so it may be less suitable for frequent consumption.
Method
- Peel and dice the potatoes into small cubes.
Cut the cubes to roughly the same size so they cook evenly; keep them on the small side, as larger chunks will take longer to soften and can leave the hash patchy.
- Boil them in salted water for 6 minutes, then drain well.
Drain the potatoes thoroughly and let them steam dry for a minute in the colander, otherwise excess water will stop them crisping later and can make them split in the pan.
- Melt butter in a large frying pan and cook the potatoes for 10-12 minutes until golden and crisp at the edges.
Keep the heat at medium to medium-high so the butter turns foamy but does not darken too quickly; if the potatoes stick, leave them undisturbed for a minute so a crust can form before turning.
- Add the minced beef and cook for 8-10 minutes, breaking it up as it browns.
Use a wooden spoon or spatula to break the beef into fine pieces as it hits the pan, and keep cooking until no pink remains and the meat has a browned, savoury smell rather than a grey, steamed look.
- Stir in the spinach and herbs, then cook for 2 minutes until wilted.
Add the spinach in handfuls if needed so it wilts evenly without flooding the pan; stop as soon as the leaves are just collapsed and still a deep green.
- Scatter over the Cheddar cheese, cover the pan for 2 minutes to melt, and serve hot.
Scatter the cheese right to the edges for a more even melt, then cover with a lid on a low heat so it melts into the hash without burning the base.
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