- Course Main Dishes
- Prep. Time 25 mins
- Cooking Time 45 mins
- Yields 4 to 6 servings
Havarti is aged for about three months, ripening begins from the interior out to the rind.
Place potatoes and celeriac in a saucepan. Cover with salted cold water and bring to a boil. Let cook 15–20 minutes or until vegetables are tender.
In the meantime, in a large skillet, melt butter and brown onion, garlic, pepper, celery and squash for 3–4 minutes.
Add meat and cook thoroughly.
Mix in corn and season.
Transfer to an oven-safe dish.
Preheat oven to 375oF (190oC).
Drain potatoes and celeriac. Mash with a potato masher, adding milk and parsley. Season.
Spread mashed potatoes and celeriac onto meat mixture and top with Havarti.
Bake in oven for about 20 minutes or until hash is thoroughly hot and cheese is golden brown.
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