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 Lancashire cheese makes a complete vegetarian dish. Accompany with a good fruity relish or chutney.
1 tbsp olive oil
500g cooked potatoes, cubed
200g Savoy cabbage, shredded
200g carrots, peeled and thinly sliced
5 spring onions, trimmed and sliced
50g Lancashire cheese
2 tbsp chopped fresh parsley
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a large, non-stick frying pan over a moderate 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 100ml 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.
For a non-vegetarian hash, add 175g diced, cooked ham with the spring onions. * Shredded Brussels sprouts make a good tasty alternative to cabbage.