Cheesy Vegetable Hash
30 minutes
Hash is a great way to use up the leftover potatoes from a roast dinner. This is very good with a fruity chutney.
Zoë Harpham
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Ingredients
Serves: 2
- 1 tablespoon olive oil
- 500g cooked potatoes, cubed
- 200g savoy cabbage, shredded
- 200g carrots, peeled and thinly sliced
- 100ml water
- 5 spring onions, sliced
- 50g crumbly cheddar cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
