Jersey Royals and Cauliflower Hash With Parsley and Pine Nuts

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.

Course Main Course

Cuisine British, European

Diet Vegan, Vegetarian

Keyword jersey royal potato, jersy royal potato, potato hash, potato hash recipe, roast potato recipes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 442

Ingredients

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

Instructions

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.

Nutrition