Potato hash is one of those glorious dishes that can be enjoyed whatever time of the day, morning, night, you name it. Jersey royal new potatoes are the best of the best when it comes to spring seasonal produce, but feel free to substitute with regular new potatoes if you can’t find these varieties.
When to eat
I recommend eating this dish from May to September. You’ll get the best of the British new potatoes during this time of the year.
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.68 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.12 KM in a modern car.
- 2 Medium Leek
- 800 g New Potato (preferably Jersey Royals)
- 4 Shallot
- 900 g Cauliflower
- 2 Tablespoons Paprika
- 2 Teaspoons Cumin
- 3 Cloves Garlic
- 4 Tablespoons Olive Oil
- 30 g Parsley
- 30 g Pine Nuts
- 2 Tablespoons Red Wine Vinegar
- Roughly chop the cauliflower into inch sized florets. Finely dice the garlic. Toss the florets with the paprika, cumin, 2 tablespoons of olive oil, chopped garlic and salt and pepper. Place in an 250˚c oven for 15 minutes until the cauliflower is soft and has a good dark colour around the exterior.
- Whilst the cauliflower is cooking dice the shallots and leek. Cut the potato into 1 cm sized cubes, keeping the skin on. Heat the remaining oil in a large frying pan over a medium heat. Add the shallots and leek. Cook for about 3 – 4 minutes until the shallots have softened. Add the potatoes and season with salt and pepper. Increase the heat of the pan a little and fry the potatoes for about 15 minutes. Turning every so often to brown the vegetables evenly.
- Once the cauliflower has finished cooking, remove from the oven and mix with the potatoes in the pan. Remove from the heat and transfer to a mixing bowl. Finely chop the parsley and pour into the bowl, along with the pine nuts and red wine vinegar. Combine the mixture until the parsley is distributed evenly.
- Serve immediately.