Potato Hash Browns with Lazenby Beef, Onions and Peppers

Preparation time: 25 minutes
Cooking time:  35-40 minutes
Serves:  4

Hash Browns
750g sweet potatoes
750g potatoes
1 onion, grated
1 small egg, beaten
30ml flour
40–50ml oil
60g butter
salt and milled black pepper

Method:
1. Peel and grate the sweet potatoes and potatoes.

2. Drain well in a colander and then use your hands to squeeze out any excess liquid. Pat dry with a tea towel.

3. Place the grated potatoes into a mixing bowl and add the onion, egg and flour. Mix well and season with salt and pepper.

4. Heat some oil and a little butter in a frying pan. Take small handfuls of the potato mixture and shape into flat patties.

5. Fry the patties in batches over a moderate heat for 3–4 minutes per side until golden and cooked through.

6. Drain well on kitchen paper, season and keep warm.

Beef with Onions and Peppers
400g rump, porterhouse or fillet Steak, trimmed of excess fat
15ml+15ml oil
1 lemon, juiced
3 garlic cloves, crushed
25-30ml MAGGI LAZENBY Worcestershire Sauce, Original or Chilli
2 small onions, sliced
1 red or yellow pepper, deseeded and finely sliced
salt and freshly milled black pepper

Method:
1. Slice the steak into wafer-thin strips and transfer to a non-metallic bowl.

2. Add 15ml of the oil, the lemon juice, the garlic and the Worcestershire Sauce to the steak.

3. Set aside and allow the steak to marinade for 30 minutes.

4. Heat the remaining oil in a pan and saute the onions for 2 minutes. Add the peppers and stir-fry for a further 1-2 minutes. Remove the onions and peppers from the pan, and set aside.

5. Increase the heat; add a little more oil if necessary, and fry the steak in 2 or 3 batches for 2-3 minutes at a time.

6. Add the onions, peppers and all the steak to the last batch of beef.

7. Season with salt and pepper and serve immediately with the warm Hash Browns and additional MAGGI LAZENBY Worcestershire Sauce.