Brekkie Beanie Hash | Baby Recipe | Ella's Kitchen

Ingredients

• 1 tablespoon unsalted butter
• 2 garlic cloves, finely chopped
• 300 g/10½ oz cooked cold potatoes, cut into 1 cm/½ in dice
• 175 g/6 oz canned haricot or cannellini beans, drained and rinsed
• 125 g/5 oz cooked carrots, cabbage or other leftover cooked vegetables, cut into small dice
• 4 tomatoes, deseeded and finely chopped
• 3 tablespoons tomato purée
• 1 teaspoon mild smoked paprika
• 6 tablespoon low-salt vegetable stock
• Freshly ground black pepper
• Heat the butter in a pan over a medium heat. Add the garlic + fry for 1 minute, stirring, until softened.
• Season the hash with a little pepper + spoon it into bowls. Sprinkle over the cheese, if using, and serve with fingers of toast by the side.