- 500g potatoes
- 35g sun dried tomatoes
- 2 red 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
- 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, 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 away 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 oregano and add them to the pan too. Stir to mix well 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 tub of ricotta. Scatter over a few torn basil leaves to garnish and serve.
- Tip
Potta ricotta
You can use all the ricotta we've sent you to top the hash, although this will affect the nutritional information. You can turn the leftover ricotta into a dip for bread sticks and vegetable crudités by stirring in a few tbsp chopped herbs, such as chives, parsley, mint, basil or coriander along with some crushed garlic cloves, a squeeze of lemon juice and a pinch of salt.