Mfaraket Batata/ One-Pan Potato and Meat Hash
Description
Made of the classic trio: Potatoes, meat and onion, this Lebanese hash is simple, and can be enjoyed at any time of the day as a main or side. It is called mfaraket batata and can be ready in 30 minutes.
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!
Video
Notes
Storage: Refrigerate, mfaraket batata, in an airtight container for up to 3 days.
Serve it with some hummus on the side, and you’ve got a decent meal. Here is a great hummus recipe
Tried this recipe?Let us know how it was!