John Myers
Minced Beef and Leek Pan with Mashed Potato Hash Browns
The perfect minced beef and leek pan with mashed potato hash browns recipe with a picture and simple step-by-step instructions.
- 200 g Minced beef (rest!)
- 200 g Leeks / leeks / cleaned (rest!)
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 4 tbsp Sunflower oil
- 1 Sachets Indasia minced meat spicy seasoning 10 g *)
- 100 ml Water
- 4 tbsp Cream
- 350 g Mashed potatoes / rest / see my recipe: **)
- 40 g Panko breadcrumbs
- 4 tbsp Peanut oil
- Clean and wash the leek / leek and cut into fine rings. Peel and quarter the onion, first cut into slices and then assemble into strips. Peel and finely dice the garlic clove. Heat sunflower oil (2 tbsp) in a pan, fry minced beef in it until crumbly and remove. Add sunflower oil (2 tbsp), fry the onion strips with the garlic clove cubes vigorously / stir-fry in them, add the leeks / leek rings and fry / stir-fry with them. Deglaze with water (100 ml). Add the seared minced beef, sprinkle with the seasoning mixture and simmer for about 7 – 8 minutes. Stir it every now and then. Finally refine with the cream (4 tbsp). Shape the rest of the mashed potatoes into 4 meatballs, turn them in panko breadcrumbs and fry them in a pan with peanut oil (8 tablespoons) on both sides until golden-brown and finally season with a pinch of coarse sea salt from the mill. Serve minced beef and leek pan with mashed potato hash browns and one radish each. *) Salt, paprika, onion, coriander, cumin, chilli, pepper, soy, sesame, mustard, celery and egg **) Pollack fillet with beetroot salad and mashed potatoes
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