Shared recipe · Mexican
Mexican lamb potato hash with chipotle adobo
Serves 4 · 80 min cook
Crusty flour-dredged potatoes tossed with well-browned lamb in a vinegar, soy, garlic and bay adobo, finished with a sharp lime onion salsa.
Ingredients
Sauce
- 2Bay leaves
- 0.5 tspBlack pepper
- 1 tbspChipotle paste
- 4 tbspCider vinegar
- 200 gClassic Italian tomato passata
- 4 clovesGarlic
- 6 tbspOlive oil
- 1 tspSea salt
- 1 tbspSoy sauce
- 1 tspSugar
Starch
- 900 gFloury potatoes
- 40 gPlain flour
Veg
- 2Onions
Protein
- 400 gOrganic pastured lamb mince
To serve
- 25 gCoriander
- 2Limes
Method
- 1Peel the floury potatoes and cut them into 2cm cubes. Boil in a large pan of water with 3/4 tsp of the sea salt for 8 minutes, until just tender at the edge but still firm. Drain and leave to steam dry.
- 2Crush the garlic. Stir it with the soy sauce, 2 tbsp of the cider vinegar, the chipotle paste, sugar, bay leaves and black pepper.
- 3Heat 1 tbsp of the olive oil in a large frying pan over high heat. Brown half the organic pastured lamb mince, breaking it up, until deeply browned, about 4 minutes. Tip out. Repeat with another 1 tbsp olive oil and the rest of the mince. No liquid yet.
- 4Toss the dry potatoes with the plain flour. In the same pan, heat the remaining 4 tbsp olive oil over medium-high. Shallow-fry the potatoes in two batches, 5–6 minutes each, until a deep golden crust forms. Lift out.
- 5Turn the heat to medium. Finely chop 1 onion and soften it in the pan for 4 minutes. Return all the mince. Pour in the adobo and the classic Italian tomato passata. Simmer uncovered for 8 minutes until the sauce coats the mince. Fish out the bay leaves.
- 6While it simmers, thinly slice the other onion. Mix it with the remaining 2 tbsp cider vinegar, the juice of both limes, the remaining 1/4 tsp sea salt and the chopped coriander. Leave for 10 minutes.
- 7Taste the mince and adjust the salt. Tip the crusty potatoes back in and toss once over high heat for 1 minute so they stay crisp.
- 8Spoon the hash onto warm plates and pile the sharp onion salsa on top. Serve at once.