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.
1 tablespoon olive oil
500 grams (1 lb) cooked potatoes, cubed
200 grams (7 oz) Savoy cabbage, shredded
200 g (7 oz) carrots, peeled and thinly sliced
7 tablespoons water
5 scallions, sliced
50 grams (1 3⁄4 oz) crumbly cheddar cheese
2 tablespoons chopped fresh flat-leaf parsley
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 scallions 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.
Tip: Savoy cabbage is easy to recognize because of its wrinkled leaves and loose head. If you can’t find it, use another type of cabbage.
Variations: For a non-vegetarian hash, add 175 grams diced, cooked ham with the scallions. Shredded Brussels sprouts make a good tasty alternative to cabbage. For added colour and flavour, replace half the potatoes with squash.
Serves 2
Preparation time: 15 minutes
Cooking time: 15 minutes
Per serving: 440 calories, 18 g fat (6.5 g saturated), 17.5 g protein, 43.5 g carbohydrate, 16.5 g fibre
