Summary: I admit to being drawn to American recipes that are just a compilation of carbs and fats, glued together with salty, preservative filled condensed soup in a can. But when it comes to it, I just can’t go there. This recipe is the evidence, full of beans and veggies but still crowned with cheese and potato gems (or tater tots as they are called in the US). It’s all the elements of a cooked vego brekkie (spinach, tomato, beans, hash browns) in a delicious casserole – add some eggs and bacon or sausage on the side for a something everyone will love. This is so delicious and is a great, gutsy vego dish. Being vego can leave you with some pretty unexciting options but this was fabulous. In my googling I didn’t find much like it it’s breakfast, brinner (breakfast for dinner) or brunch. Vego or not you should definitely make this, I can see this being a brunch favourite!
Ingredients
- 2 tblsp corn flour
- 1 tblsp garlic olive oil
- 1/4 tsp white pepper
- 1 tsp dry mustard powder
- 1 tblsp vegetable stock powder
- 1 cup milk (low fat ok)
- 2/3 cup sour cream (low fat ok)
- 150g baby spinach
- 200g cherry tomatoes
- 1 (400g) can cannellini beans, rinsed & drained
- 1/2 bunch spring onions chopped
- 1 (700g – 1kg) bag frozen potato gems
- 150g grated cheese
Instructions
- Preheat oven to 180C.
- Add the cornflour, mustard powder, pepper, stock powder, milk and oil to a 1L microwave container. Whisk until well combined and lump free. Microwave for 2 mins and whisk, continue microwaving and whisking in 30 sec bursts until very thick. You’re going for a goop similar to canned, condensed soup. Once it’s thick, whisk in the sour cream and set aside.
- Lightly grease the casserole dish and arrange the spinach, spring onions, tomatoes and cannellini beans evenly over the base. Top with the thick sauce, spreading it evenly over the top. Not entirely easy, I drop blobs of sauce across the top and try to join them together with a spatula.
- Sprinkle the cheese over the top and then arrange the potato gems in an even layer on the top. Bake for 45 to 60 mins or until gems are a toasty golden brown. For ease of serving, allow to rest before serving.
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