What’s not to love about mfaraket batata. This crave-worthy hearty meal-in-one pan is loaded with potatoes, minced lamb or beef and onions. A simple Lebanese classic that is just the kind of easy, hearty, not heavy and familiar but a little different.
No matter how many sophisticated recipes we cook and develop, sometimes we get back to those basic recipes that taste really good and don’t take forever to prepare, mfaraket batata or the Lebanese one-pan potato and meat hash belongs to that category.
Do I need to tell you that you shouldn’t limit mafaraket batata to dinner or lunch? Yes, serve it for breakfast too, and it can be enjoyed at any time of the day as a main or side.
Some versions call for frying the potato cubes prior to adding them to meat and onions, I don’t: Rather than frying cubes of potatoes until they’re crisp, I add them raw and cook covered over low heat. The potatoes cook and absorb the flavors of onion and meat while they lightly steam; the whole thing is ready in a matter of 30 minutes.
What ingredients you need to make mafaraket batata/ one pan potato and meat hash?
- Potatoes: any type would work, but I gravitate to Russets, they are ideal because they have the highest starch content. This will help the potato cubes stick together with the other ingredients as they cook and create the perfect texture for mfaraket batata. Yukon Golds are a clear close second.
- Minced beef or lamb: fatty meat is advisable whether meat or lamb
- Ghee or any nuetral oil: the fat ingredient
- Onion: red or white both work well
- Salt:
- Freshly grated black pepper: Adds a lovely zing; use it near the end and don’t be tempted to add it while cooking the mfaraket batata, to avoid discoloring the dish.
- A handful of freshly chopped parsley: just for garnish
Can I use butter instead of oil?
I recommend refraining from butter since butter contains a low smoke point, which tends to let off a burning bottom, ghee is recommended and sunflower oil is a clear close second.
While cooking mfaraket batata is pretty easy, a few thoughtful tips along the way can make it truly worth celebrating. Here’s some advice.
- The trick to making mfaraket batata is to draw away excess water in potatoes. Toss the raw potato cubes with salt, and keep them for 30 minutes, then wring the excess water out of the potatoes by squeezing out, using your hands, as much excess liquid as possible. This will keep the potato in shape without getting soggy after cooking.
- Peel all the way down to the bright dark flesh in the potatoes, removing any lighter-colored flesh closest to the skin because it will discolor as the potato cooks.
- Aim for getting your potato cubes roughly the same size about 3/4 inches/ 2 cm thick
- Make sure the ingredients going into the skillet taste good by seasoning salt to your liking to avoid a bland mfaraket batata.
How to make mfaraket batata/ one pan potato and meat hash?
First peel the potatoes and evenly dice to 3/4 inch /2 cm squares. Add 1 teaspoon salt and set aside for 30 to 40 minutes.
Use your hands to squeeze out as much excess liquid as possible, this is a crucial step.
Preheat a heavy bottomed large, stainless-steel skillet over medium-high heat, add the oil and onion, and cook until the onion wilts.
Stir in the minced meat and cook over medium heat until well browned, for about 7 to 8 minutes.
Add the potatoes and stir to integrate the mix together. Cover the skillet, reduce heat to low and let cook for a 20minutes, making sure to stir with a spatula every now and then to avoid the mix from sticking to the bottom of the skillet.
The mfaraket batata is done when the potatoes are tender. A good indicator is when they offer no resistance when pierced. Take a bite, you may need to add more salt. Add a generous pinch of freshly grated black pepper. Sprinkle the finely chopped parsley, for garnish. Serve it with Lebanese bread/ Pita bread. Pairs well with plain yogurt, sahtain!
Hungry for more Lebanese potato recipes:
- Kibbet Batata/ Potato Kibbeh: When you mention the word kibbeh the first thing that pops to your mind is the raw meat kibbeh, baked kibbeh in a tray or even the football shaped kibbeh; you may never think of kibbeh as a plant-based dish. Potatoes are hearty and can replace the meat easily. Right now, I bet you are thinking how can potatoes replace meat? Well I tell you it can! Whether you’re a vegan or someone looking to cut down on meat consumption, this vegan style potato kibbeh is sure to satisfy!
- Lebanese -style Mashed Potatoes and hard-boiled eggs: With minimal list of ingredients you will have a satisfying, quick and a budget-friendly meal. If you are anything like me, keep this dish on your Sunday agenda! Or even update your mashed potato recipe and serve it as a side dish – it is sure to grace your holiday buffet!
- Lebanese-style Potatoes with Walnuts and Herbs: Dense and creamy mash full of agreeable Mediterranean flavors — made from potatoes, herbaceous blend of basil and mint leaves, onions, walnuts and olive oil. It is smooth and fluffy and always a hit. Serve it with Lebanese or pita bread for a new favorite, you can also serve it as a side with grilled meat and chicken — a dish brimming with earthy flavors that’s easy to make and impressively beautiful.
- Fried Potato Kibbeh Balls: The fried ball stuffed croquettes have an outer shell made with mashed potatoes, fine bulgur and a healthy dose of spices; they are stuffed with a leafy green chickpea and onion filling that sing with flavor.
Mfaraket Batata/ One-Pan Potato and Meat Hash
Description
Equipment
- Skillet
Ingredients
- 3 large potatoes 1 kgs/ 2 lb 4 oz
- 1 large onion
- 300 grams/ 10.5 oz minced meat lamb or beef, preferably fatty meat, for more flavor
- 1 teaspoon salt
- A pinch of freshly grated black pepper
- 1 large tablespoon ghee or 2 tablespoons sunflower oil
- A handful of parsley for garnish
Instructions
- First peel the potatoes and evenly dice to 3/4 inch/ 2 cm squares. Add 1 tablespoon salt and set aside for 30 to 40 minutes. Use your hands to squeeze out as much excess liquid as possible, this is a crucial step.
- Preheat a heavy bottomed large, stainless-steel skillet over medium-high heat, add the oil and onion, and cook until the onion wilts. Stir in the minced meat and cook over medium heat until well browned, for about 7 to 8 minutes, add the potatoes and stir to integrate the mix together. Cover the skillet, reduce heat to low and let cook for a 20minutes, making sure to stir with a spatula every now and then to avoid the mix from sticking to the bottom of the skillet.
- The mfaraket batata is done when the potatoes are tender. A good indicator is when they offer no resistance when pierced. Take a bite, you may need to add more salt. Add a generous pinch of freshly grated black pepper.
- For garnish: Sprinkle the finely chopped parsley.
- Serve it with Lebanese bread/ Pita bread. Pairs well with plain yogurt, serve it warm or at room temperature, sahtain!
