Paprika Pork Hash

Prep Time: 15 mins
Cooking Time: 20 - 30 mins

Nutrition Information per serving
Kcals 467, Fat 31.6g, Protein 26.2g, Carbohydrate 21.1g, Sugars 8.8g, Salt 0.9g

Ingredient list

  • 450g Specially Selected Pork mince
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 green pepper, deseeded and chopped
  • 250g potatoes, peeled and chopped
  • 2 tbsp ground paprika
  • 1 tbsp ground cumin
  • 3 large tomatoes, chopped
  • 2 tbsp tomato puree
  • 300ml vegetable or chicken stock
  • 142ml carton soured cream or creme fraiche
  • Freshly chopped parsley, to garnish


1.Heat the oil in a large frying pan and cook the mince until coloured and crumbly.  Add the onion, garlic, green pepper and potato and cook for 5 mnutes.  Sprinkle in the paprika and cumin and cook for a further minute.

2.Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer, and leave, uncovered, to cook for 10-12 minutes or until much of the stock has been absorbed.

Serve the goulash with a spoonful of soured cream over the top and freshly chopped parsley to garnish.