Butter Bean and Cheddar Hash

Great refuel food. Serve with some roasted cherry tomatoes or a tomato and onion salad.

• Ready In: 50 mins
• 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

1. Cook the potatoes in their skins in boiling water for 15 - 20 minutes.
2. Heat the oil and fry the onion, garlic and thyme for 5 minutes.
3. Add the butter beans and roughly mash.
4. Drain the potatoes and cool in cold water if needed. Peel off the skins and dice.
5. Add the cheese and potato to the onions and press down in the pan. Cook over a low heat for 10 minutes.
6. turn the cake out onto a large plate and slide back into the pan so the base is now the top.
7. cook for a further 10 minutes, cut into wedges and serve.