Jamie Magazine
By Jamie Oliver
40 mins
Not Too Tricky
serves 8
About the recipe
Delicious served with a seasonal salad, and, if you’re feeling kind, you could offer guests some runny poached eggs, too.
Recipe From
Ingredients
500g sweet potatoes
500g Maris Piper potatoes
2 red onions
olive oil
½ a bunch of fresh thyme
optional: 1 fresh red chilli
Method
- Peel the sweet potatoes and Maris Pipers, then chop into 2cm chunks. Parboil in a large pan of boiling salted water for 5 minutes, then drain and allow to steam dry. Peel and finely slice the onions.
- Heat 1 tablespoon of oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften, stirring regularly.
- Pick in the thyme leaves, season with black pepper, then add
- all the potatoes and cook for 15 to 20 minutes, or until golden and crispy, squashing and turning regularly with a fish slice.
- Deseed and finely slice the chilli (if using) and scatter over the hash, then serve straight away.
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