MasterChef Green by Adam O'Shepherd

Author:Adam O'Shepherd
Language: eng
Format: epub
ISBN: 9781472978318
Publisher: Bloomsbury Publishing
Published: 2021-05-15T00:00:00+00:00

Since the potato arrived in Europe from South America in the seventeenth century it has become one of our favourite vegetables, one we eat in so many different ways. Potato hash is an any-time-of-day dish, and a good one will have wonderful bits that are crisp and golden on the outside and soft and fluffy in the middle. Pair this with spices and fresh yogurt and you’re in potato heaven.

CURRIED POTATO HASH

WITH ROAST PEPPER, LENTILS & YOGURT

SERVES 2

1 red pepper

2½ tablespoons olive oil

400g new potatoes

80g brown lentils

½ red onion, roughly sliced

25g butter

1 garlic clove, finely chopped

½ tablespoon curry powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

½ teaspoon ground turmeric

100g baby spinach

sea salt, to season

TO SERVE

125g natural yogurt

small handful mint leaves, finely sliced

Preheat the oven to 180ºC Fan/200ºC/Gas Mark 6. Put the red pepper on a roasting tray and drizzle ½ tablespoon of olive oil over it. Roast for 15–20 minutes until soft. When the pepper is cool enough to handle, peel off the skin (discard) and scrape away the seeds. Cut the roasted pepper into strips and set aside.

Bring a saucepan of water to the boil and cook the new potatoes for 10–15 minutes until they are soft when tested with the tip of a sharp knife. Drain well, return to the pan and place a clean tea towel over them to cool and really dry them out.

Bring a second saucepan of water to the boil and cook the lentils for 15–20 minutes until tender but still with a little bite and texture to them. Drain well and set aside.

Heat the remaining 2 tablespoons of olive oil in a frying pan over a medium heat, add the onion and cook, stirring, for 2 minutes.

When the potatoes are cool enough to handle, use your hands to break them up into chunky pieces, straight into the frying pan with the onion. Turn up the heat to high then add the butter. Leave the potatoes, without stirring, for a few minutes to get some lovely crispy edges to them, then toss them over to crisp up all over another 2 minutes.

Add the garlic, all of the spices and cooked lentils and cook, stirring, for another minute. Season with a good amount of salt. If the hash looks like it’s drying out, add a little more butter or olive oil. When the hash is nice and crispy, fold the baby spinach and roast red pepper strips into the hash using a wooden spoon until it has all wilted.

Serve the hash, drizzled with yogurt and garnished with the mint leaves. For a more substantial offering you can also serve it with a crispy fried egg or a poached egg.

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