Vegetable hash

    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.

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    Serves: 2 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.
    4. Crumble the cheese over the vegetable hash and sprinkle with the chopped parsley. Serve immediately.
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