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Potato, cheese and vege slice

September 8, 2010

This is one of those things that you can make to serve a lot of people without compromising on taste. Simply use a bigger tray and multiply the recipe. You can also switch in different veges if you want, but I actually love the taste of lightly caramelised cabbage with cheese. Tiny cauliflower or broccoli florets would also work. The bonus is that this is super delicious without being expensive or difficult to make. It’s also very easy to reheat, either in the oven or the microwave, and therefore it makes a great part of a “care package” to give to someone, or to give to hungry volunteers after a day of hard work. If you’re hosting people whose homes have been compromised by the earthquake, for example, this would make for a relatively time saving thing to serve up.

Or if you want to pretty it up, serve it alongside some steamed greens

Potato, cheese and vege slice

makes one 8×8″ brownie tin full, or 4 servings for dinner alongside some more veges.

  • 1 onion, finely diced
  • 1/6 medium sized cabbage, sliced (or about 3c loosely packed sliced cabbage)
  • 4-5 potatoes for mashing, not peeled, 1cm dice
  • plenty of cooking oil
  • salt and pepper to taste
  • 2 mushrooms, sliced (optional)
  • 1/2c packed grated cheese
  • about 20g butter
  • about 1/4c breadcrumbs (optional, but good if you’re not using a non-stick brownie tin)

Preheat oven to 200C (400F), with a rack arranged on the top and brownie tin on the top rack. Cover potatoes in water (just, not too much water) in a saucepan and turn heat to high to bring to the boil. Once boiling rapidly, reduce heat to medium and let simmer for five minutes. Meanwhile, heat some oil in a frying pan and cook onions until softened on medium heat, then add cabbage. Cook on an even layer until you get browned bits. Add a splash of water, and keep cooking until there is more browning. Remove from heat.

Drain potatoes (but not fully), season with plenty of salt and pepper, and mash roughly. Add to cabbage (or add cabbage to potato…whatever pan fits the lot) and mix. Taste, and season further if required.

Remove hot brownie tin from the oven, add butter (careful as it will spit) and swirl to distribute melted butter, even up the sides. Sprinkle with breadcrumbs, shake the pan to distribute. Add potato mixture and press into the tin, smoothing the top slightly. Sprinkle over cheese, then dot with mushroom slices. Bake for about 20 minutes until cheese gets golden splotches. Let cool five minutes before trying to cut. Serve with a spatula/fish slice.

To reheat, pop in the oven (on the top rack) for about 15-20 minutes at 200C (400F) from cold, or microwave for about 2 minutes on high.

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