TEXAN STEAKHOUSE CHEESY-MELT MINCE & HASH

- METHOD -

Fry the onion in 3 Tbsp olive oil until soft. Turn the heat right up and add the mince. Fry until it starts to brown and caramelize. This browning is important as it lends wonderful umami base flavours to the dish. Add the garlic and Cape Herb & Spice Texan Steakhouse Rub Seasoning and fry for a further minute. Add the tin of tomatoes with liquid. Turn the heat right down and cook low and slow for 30 minutes. Once cooked, stir in the coriander.

In the meantime make the hash. Fry the raw potatoe cubes in ghee (clarified butter) until they are soft inside and crispy on the outside. (You could substitute the ghee with olive oil if preferred). Spoon the mince into an ovenproof dish, top with the potato hash and scatter generously with mozzarella. Place under a hot grill for a minute or two until the cheese is melted and browned. Serve immediately with a final sprinkle of Texan Steakhouse Rub Seasoning.

Tips for changing it up:

1. Pile the hash in one corner of the dish after it comes out the oven or serve the hash separately if you prefer.

2. Oven-bake large potatoes, cut in half and scoop out some potato flesh. Pile on the Texan Steakhouse mince, scatter over cheese and grill.

3. Lose the potato altogether and add a tin of rinsed red kidney beans to the mince. Top with cheese and in the oven it goes.

This recipe serves 4.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za