I made it!
Be the first to make this!
About this recipe:
Traditionally, a hash was the perfect way to use up leftovers from a roast dinner. Here, a glorious mix of colourful vegetables with crumbly cheddar cheese makes a complete vegetarian dish. Accompany with a good fruity relish or chutney.
1 tablespoon olive oil
500g cooked potatoes, cubed
200g savoy cabbage, shredded
200g carrots, peeled and thinly sliced
100 ml water
5 spring onions, sliced
50g crumbly cheddar cheese
2 tablespoons chopped fresh flat-leaf parsley
15 min › Cook:
15 min › Ready in:
Heat the oil in a large, non-stick frying pan over a medium heat. Add the potatoes and fry, stirring occasionally, for about 3 minutes or until lightly browned all over.
Add the cabbage and carrots and stir gently to mix with the potatoes. Continue to fry, stirring occasionally, for about 2 minutes until the vegetables start to soften.
Pour in the water and cover the pan. Allow the vegetables to steam for about 3 minutes. Stir in the spring onions and cook, covered, for about 6 minutes longer. Season to taste.
Crumble the cheese over the vegetable hash and sprinkle with the chopped parsley. Serve immediately.
Write a review
Click on stars to rate