Baked beans and Potato Hash

600 g (1lb 5 oz) potatoes, cut into chunks
400 g (14 oz) leeks, sliced
2-3 cloves of garlic, crushed
200 g (7oz) Heinz baked beans or low fat beans or vegetarian beens of your choice
100 g (3.5 oz) Gruyere cheese, grated
1 t dried sage
2 t vegetable or sunflower oil
salt and pepper

To help turn over the has, invert the frying pan on to a large plate and then simply slide the has back into the pan, browned side facing up.

Feel free to play with the cheese flavour. Gruyere may not be your type. We played with a mexican chili cheddar cheese. Nice spice!

1. Cook the potatoes in boil water for 10 minutes. Add the leeks and cook for a further 5 minutes, or until the potatoes are tender. Drain and mash coarsely with the garlic. Stir in the beans, cheese adn sage. Season to taste.

2. Heat the oil in a large frying pan and press the potato mixture evenly over the base

3. Cook for 7-8 minutes or until crispy and golden on one side. Turn over and cook on the other side for a further 5 minutes. Cut into wedges and serve.

Serving Size: makes 4 wedge servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.