Potato Pops Loaded 'Steaky Mexican Style'
Ingredients
2 kg McCain Potato Pops
500 g beef hip steaks, cut into short 1/2 cm thick strips
250 g red peppers, small cubes
150 g onions, fine strips
10 g garlic, finely ground
80 g jalapeños, in rings
4 tbsp frying oil
250 ml barbecue sauce (e.g. Develey Barbecue Sauce 875 ml)
Preparation
Fry McCain Potato Pops at 170°C for 4-5 minutes.
Meanwhile, heat the frying oil in a pan, fry the steak meat, add peppers, onions, garlic and jalapeños, swirl for 2 minutes.
Drain potato pops well in portion trays, arrange the pan meat
pour over and spin the barbecue sauce from the portioning bottle into strips over it.
