Butter Bean and Cheddar Hash
"Great refuel food. Serve with some roasted cherry tomatoes or a tomato and onion salad."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 450 g floury potatoes, scrubbed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh thyme
- 410 g butter beans, drained
- 100 g vegetarian cheddar cheese, cubed
directions
- Cook the potatoes in their skins in boiling water for 15 - 20 minutes.
- Heat the oil and fry the onion, garlic and thyme for 5 minutes.
- Add the butter beans and roughly mash.
- Drain the potatoes and cool in cold water if needed. Peel off the skins and dice.
- Add the cheese and potato to the onions and press down in the pan. Cook over a low heat for 10 minutes.
- turn the cake out onto a large plate and slide back into the pan so the base is now the top.
- cook for a further 10 minutes, cut into wedges and serve.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
