I guess this could be the western interpretation of our spring onion pancake!
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| Potato parsley cheese bake |
1. Peel and cut potato into cubes, simmer with an inch of water and the lid on, season with salt, nutmeg and minced garlic, stir and turn regularly.
2. When nearly cooked, open the lid to evaporate excess water until soft.
3. Mesh, add butter and check seasoning, mix in fresh parsley and cheddar cheese, bake at 180˚C until slightly golden, around 20 minutes.
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