Ingredients

15ml butter

1 small onion, diced

2 to 3 cloves garlic, finely chopped

400g peeled, grated sweet potato –leave in a sieve to let water drain 600g crumbled defrosted hash browns

750ml shredded Cheddar cheese

250ml sour cream

30ml chopped parsley

250ml corn kernals

30ml chopped spring onions

60ml mushroom soup powder

2 eggs

5ml salt

5ml pepper

Directions

Spray a 5lt pot or glass casserole with cooking spray.

In a medium sized pan, melt butter over medium-high heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft

Add the grated sweet potato and cook for 2 minutes while stirring.

In large bowl, stir onion mixture and remaining ingredients until well combined.

Place in the pot or glass casserole dish.

Cover and cook at 180°C for 35 minutes. Do not open the pot or casserole dish

Place the sealed pot on a cloth or mat in the Wonderbag and seal

Leave to continue cooking for 4 hours

Open and serve as breakfast brunch or lunch with vegetarian or meaty sides

PREP TIME: 15 MINUTES

STOVE: 40 MINUTES

WONDERBAG: 4 HOURS

DIFFICULTY: MODERATE