Scandinavian beef hash
- Published: 29 Feb 12
- Updated: 18 Mar 24
Comfort food doesn’t get better than this. Our Scandinavian-style beef hash recipe features crispy fried potatoes, spicy beef and a big dollop of soured cream to serve, with caraway and dill for that Scandi flavour.
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Serves 6
Ingredients
- 500g floury potatoes
- 5 tbsp oil
- 1 red onion, sliced
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- 1 tsp caraway seeds
- 500g beef mince, seasoned
- 300ml beef stock
- Small bunch of fresh dill
- Soured cream, to serve
Method
- Boil the potatoes in salted water until tender, then drain. Heat 4tbsp oil in a sauté pan over a medium heat, break the potatoes into pieces, then fry for 15 minutes until golden and crisp.
- Meanwhile, in another pan, cook the red onion over a medium heat with the remaining oil for 5 minutes until soft. Stir in the allspice, cayenne pepper and caraway seeds, then cook for 2 minutes.
- Add the beef mince and fry until browned. Pour over the hot beef stock and simmer for 15 minutes. Add the potatoes and serve scattered with chopped dill and a dollop of soured cream.
- Recipe from March 2012 Issue
Nutrition
- Calories
- 382kcals
- Fat
- 26.1g (9g saturated)
- Protein
- 21.1g
- Carbohydrates
- 15.3g (1.9g sugars)
- Fibre
- 1.8g
- Salt
- 0.3g
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Made this tonight and it went down a storm, definately going to be doing this again. I cut my potatoes smaller and roasted them for the same result but it meant I didn’t have to bother frying them. I also added a bit of cornflour to thicken the stock and create more of a gravy. It was really nice to have beef mince without it being drowned in tomato sauce for a change! You could probably add carrots and peas (not for me) to bulk out the mince as this is in essence a deconstructed cottage pie. I served with pickled carrots and radish for a sharp side that cut through the carbs.
Thanks for the feedback Helen, we’re so glad the recipe went down well. Your accompaniments sound like a great pairing for the rich hash.