- Bring 2 saucepans of water to a boil over high heat. While they
are heating, cube both kinds of potatoes. Add all potatoes to boiling
water and cook for 10 minutes until tender. Drain thoroughly, then
place in a large mixing bowl and mash potatoes together.
- Meanwhile, thinly slice the leek, rinse in cold water, and drain
thoroughly. Thinly slice the onion.
- Heat the 1 tbsp of olive oil n an oven-safe skillet over medium
heat. Add the leek and onion and cook 5 minutes until softened and
lightly browned. Add to the potatoes. Stir in the ginger, parsley,
salt, and pepper. Mix well.
- Heat the remaining 2 tsps of oil in the cleaned skillet over medium
heat until very hot. Add the potato mixture and fry for 5 minutes
until heated through and beginning to brown. Flatten the potato into
a pancake with the back of a spoon and cook until the bse is golden
- Meanwhile, preheat the broiler and grate the cheese. Sprinkle cheese
on top of the hash; broil 3 to 4 minutes until bubbly. Cut into wedges
and serve immediately with a green vegetable.
While this recipe is good anytime, it is a neat twist on holiday
favorites--mashed and sweet potatoes--in one yummy dish. While the
recipe is designed to make two meal servings, with all the goodies
on a Thanksgiving, Christmas or Hanukkah table a partial serving of
this flavorful side dish will do ya.
Gwynn's 30-Minute Vegetarian Recipes
by Mary Gwynn, Peter Meredith
This is a not-for-profit website and these recipes appear as a courtesy
to my veg*n friends around the world. No copyright infringement is intended.
At the request of the copyright holder(s), the recipe(s) will be promptly