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.
| Servings | Prep Time | Cook Time |
| 2servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 2servings | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 tbsp olive oil
- 500 g potatoes cooked, cubed
- 200 g savoy cabbage shredded
- 200 g carrots peeled and thinly sliced
- 7 tbsp water
- 5 scallions sliced
- 50 g crumbly cheddar cheese
- 2 tbsp fresh flat-leaf parsley chopped
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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 scallions 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.
Recipe Notes
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.
Per serving: 440 calories, 18 g fat (6.5 g saturated), 17.5 g protein, 43.5 g carbohydrate, 16.5 g fibre
