How to make Sloppy Joes
For the beef filling:
Heat the oil in a casserole dish or heavy-based saucepan set over a moderate heat until hot.
Stir in the onion, celery and a pinch of salt, sauteing for 5 minutes until starting to colour. Stir in the garlic and cook for a further minute, stirring.
Increase the heat to high and add the beef mince to the pan, browning well all over. Break it up into smaller chunks with a wooden spoon.
Once browned all over, stir in the oregano and cumin. Cook for one minute before stirring in the stock.
Bring the sauce to a steady simmer. Cook over a low heat for 45-50 minutes until dried out, stirring frequently from time to time to stop it from catching on the base of the pan.
Stir in the Worcestershire sauce and some salt and pepper to taste.
For the hash browns:
Peel the potatoes with a vegetable peeler, placing the potatoes in a bowl of cold water to prevent discolouring.
Roughly grate the potatoes on the large holes of a box grater. Place in a mixing bowl and season with plenty of salt and pepper, mixing well with your hands.
Melt 2bsp butter in a large non-stick saute pan set over a medium heat. Take a large handful of the potato from the bowl, squeezing out the excess liquid between your hands.
Pack the potato mixture into the pan, flattening with a spatula or fish slice, adding one or two handfuls side by side, flattening them as well.
Let them cook for 4-5 minutes until golden-brown underneath. Carefully flip and top with a little more butter.
Cook for another 4-5 minutes until golden-brown underneath and crisp. Remove pan and heat and cover loosely with aluminium foil to keep warm.
Repeat steps 10 and 11 for the remaining hash browns, making sure to cook at least eight hash browns. Just before serving, reheat the beef filling.
Place four hash browns on plates and top with the beef filling, shredded cheese, barbecue sauce and pickled jalapenos.
Sit the remining hash browns on top to complete and serve with a mixed leaf salad on the side.