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 kg / 2 lb 4 oz
- 1 large onion
- 300 g 10.5 oz ground lamb or beef, preferably with a higher fat content for more flavor
- 1 teaspoon salt
- A pinch of freshly ground black pepper
- 1 tablespoon ghee or 2 tablespoons sunflower oil
- A handful of fresh parsley finely chopped, for garnish
Instructions
- First, peel the potatoes and cut them into evenly sized ¾-inch (2 cm) cubes. Toss with 1 tablespoon of salt and set aside for 30–40 minutes to draw out excess moisture. Then, use your hands to squeeze out as much liquid as possible. This is a crucial step to help the potatoes hold their shape and prevent the mfaraket batata from becoming soggy.
- Preheat a large, heavy-bottomed stainless steel skillet over medium-high heat. Add the oil and onion, and sauté until the onion softens and begins to wilt. Add the ground meat and cook over medium heat for 7–8 minutes, stirring occasionally, until browned. Add the potatoes and stir well to combine with the meat and onions.
- The mfaraket batata is ready when the potatoes are tender and offer no resistance when pierced with a fork. Taste and adjust the salt as needed, then add a generous pinch of freshly ground black pepper.
- Garnish with finely chopped fresh parsley.
- Serve warm or at room temperature with Lebanese bread or pita bread and a side of plain yogurt. Sahtain! (Bon appétit!)
Video
Notes
Storage: Store leftover mfaraket batata in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!