The best bits about lasagna - the rich meat sauce, the gooey mozzarella - but stuffed in the middle of crispy hash browns.
Author: Twisted.com
Recipe type: Appetizer
Ingredients
2 tbsp olive oil
150g streaky bacon, diced
1 onion, chopped
2 cloves garlic, crushed
500g beef mince
1 can chopped tomatoes
300ml red wine
500ml beef stock
1 tbsp tomato puree
1 tbsp salt
1 tsp ground black pepper
2kg waxy potatoes
3 tbsp plain flour
1 tsp black pepper
1 tbsp Italian herbs
1 tbsp sea salt
Grated mozzarella
Instructions
Preheat the oven to 200°C/400°F.
Begin by making the lasagna ragu. Heat the oil in a large sautee pan and fry the bacon until crisp.
Add the chopped onion and cook until soft. Add the garlic and cook for around half a minute until smelling nice and aromatic.
Add the minced beef and break up with a wooden spoon in the pan, browning as you go. Add the tomatoes, wine, stock and tomato puree, then the salt and black pepper. Bring to a gentle simmer, cover and cook gently, stirring every now and then, for roughly an hour and a half, until soft and delicious. Set aside and cool.
Add the potatoes to a large pan of salted water and bring to the boil. When they are easily pierced with a knife set them aside to cool slightly before grating into a big bowl.
Add flour, oregano and seasoning and thoroughly mix. The mixture should feel sticky but not too wet.
Press half into a medium lined tray and add roughly 8 squares of the ragu, then sprinkle with mozzarella. Carefully press the other half of the grated potato mixture on top and chill.
Cut into squares and place on a baking sheet. Bake until golden and crispy, flipping halfway through.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/04/lasagna-stuffed-hash-browns/