Cheesy vegetable hash

Name: Cheesy vegetable hash
Cook time: 30 min
Yield: 6
Cuisine: Modern Australian
Ingredients: 3 medium potatoes, peeled and cut into 1cm cubes; 1 sweet potato, peeled and cut into 1cm cubes; 50g butter, plus extra if needed; 1 brown onion, diced; 2 zucchini, cut into 1cm pieces; 2 carrots, peeled and cut into 1cm pieces; 2 cups broccoli florets, roughly chopped; 1 small red capsicum, cut into 1cm pieces; ¼ butternut pumpkin, peeled and cut into 1cm cubes; salt and black pepper, to season; 2 cups shredded cheese

Adam Liaw

July 9, 2019

easyTime:< 30 minsServes:6

You can use any vegetables you like for this simple one-pan roast accompaniment. It's a bit like bubble and squeak, without having to wait for leftovers.

Ingredients

3 medium potatoes, peeled and cut into 1cm cubes
1 sweet potato, peeled and cut into 1cm cubes
50g butter, plus extra if needed
1 brown onion, diced
2 zucchini, cut into 1cm pieces
2 carrots, peeled and cut into 1cm pieces
2 cups broccoli florets, roughly chopped
1 small red capsicum, cut into 1cm pieces
¼ butternut pumpkin, peeled and cut into 1cm cubes
salt and black pepper, to season
2 cups shredded cheese

Method

Place the potato and sweet potato cubes into a large bowl and cover with a plate. Microwave on high for 10 minutes. You don't need to add any water.
Heat the butter in a large frying pan over medium heat and add the onion, zucchini, carrot, broccoli, capsicum and pumpkin and fry until the vegetables have softened, about 5 minutes. Add the potato and sweet potato and fry for a further 2-3 minutes, adding extra butter if the mixture looks too dry. Season with salt and pepper. Lightly press the mixture into the pan to form a crispy base, scatter with the cheese and transfer to an oven grill for about 3 minutes until the cheese is browned. Serve straight from the pan.
Serve with: Adam Liaw's roast beef with Joe's gravy
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.