Great way to use up left over veggies, serve with a rare steak and english mustard
Ingredients (serves 4)
- 750 grams potatoes, peeled, cut into 4cm pieces (or left over mashed)
- 2 carrots, peeled, finely diced
- 1/4 savoy cabbage, finely shredded
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 40 grams butter
- olive oil cooking spray
- salt and pepper
Method
- Boil potatoes, then lightly mash once cooked.
- Boil cabbage and carrots until tender, add to mashed potato
- Fry onion in 1 tablespoon of olive oil for a few minutes until just golden. Add to potato mix, season with salt and pepper
- Heat butter and remaining oil in fry pan, spread mix evenly and cook for 20-25 minutes until base is golden and crisp
Notes
An old english classic
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