Savory with lots of garlic and chili. Serves 3-4
Shelf Life:
6 months
Cooking Instructions:
- Thaw at room temperature. Once thawed, heat non-stick pan at medium-high. Pour about 1 tbsp. cooking oil.
- Place thawed hash in a pan and use wooden spatula to crumble the ground meat. Stir regularly to cook evenly. Fry for about 15 minutes until fully cooked. Best served crispy.
- Serving tip: Add diced onions after turning off the heat.Sprinkle vinegar upon serving.
