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Potato and Corn Bake

October 15, 2013


I recently discovered Colcannon mash.  I always loved mashed potatoes as a child so I was very pleased to experiment with my mashed potato.  This side is gorgeous and this will go well with a variety of meats and thick gravy with lots of vegetables.

This recipe was adapted from Silvana Franco’s  The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

Sweetcorn and Potato Cheese Bake


4 tbsps boiled cabbage, 1 onion (chopped and gently fried in a tsp of butter), 400g potatoes (boiled and mashed), 125g tinned sweetcorn (drained), 125g cheddar cheese (grated), Worcestershire sauce, hot pepper sauce, 2 tbsps mozzarella.


1. Mix the cabbage onion, mashed potato, sweetcorn and cheddar together in a bowl.
2. Sprinkle in a few drops of Worcestershire sauce and hot pepper sauce to give the meal a bit of a kick.
3. Place the potato into an oven proof dish.
4. Pre heat the oven to 150 degrees C.
5. Sprinkle the mozzarella over the top.
6. Bake for 30 minutes.


From → Sides

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