- 500g new potatoes
- 35g sun dried tomatoes
- 2 spring onions
- 1 red pepper
- 80g kalamata olives
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 100g baby leaf spinach
- ½ x 250g ricotta
- A handful of basil, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Deep frying pan or wok
- 1.
Scrub the potatoes and chop them into 1cm dice. Put a large, deep frying pan or wok on a mediumlow heat and add 2 tbsp olive oil and the potatoes. Season with a pinch of salt and fry, stirring often, for 15 mins till the potatoes have started to pick up some colour and become tender.
- 2.
While the potatoes fry, fill and boil your kettle. Tip the sun dried tomatoes into a heatproof bowl and pour over enough boiling water to cover them. Set aside for 10-15 mins to soak and soften.
- 3.
Trim the roots off the spring onions and slice off any ragged tops. Finely slice the spring onions. Halve the pepper, scoop out the seeds and white pith, and roughly chop it. Roughly chop the olives.
- 4.
When the potatoes have cooked for 15 mins, add the onions, pepper and olives to the pan. Measure out 1 tsp each fennel seeds and dried oregano and add them to the pan too. Stir to mix and fry for 10 mins, stirring often, till the veg become glossy.
- 5.
While the veg fry, drain the sun dried tomatoes and roughly chop them.
- 6.
Stir the sun dried tomatoes and baby leaf spinach into the pan. Cook, stirring often, till the spinach has wilted. The potatoes should be tender and golden and all the veg cooked. Taste and season with salt and pepper.
- 7.
Scoop the veg onto 2 warm plates and dollop over half the pot of ricotta. Scatter over a few torn basil leaves to garnish and serve.
- Tip
A lotta ricotta
You can use the whole pot of ricotta top your hash, although this will affect the nutritional information. Otherwise, you can whip the extra ricotta into a creamy dip by stirring in a few tbsp chopped herbs like chives, parsley, mint, basil or coriander, along with a crushed garlic clove, a squeeze of lemon juice and a pinch of salt.