"Everything Seasoning" Potatoes
|4||large potatoes, peeled and cut into 3cm (1¼in) cubes|
|boiling water from a kettle|
|4 tbsp||flavourless oil|
|salt and freshly ground black pepper|
|For the Everything Seasoning:|
|6 tsp||poppy seeds|
|4 tsp||dried garlic flakes|
|4 tsp||crispy fried onions|
|2 tsp||black sesame seeds, toasted in a dry pan|
|2 tsp||white sesame seeds, toasted in a dry pan|
|2 tsp||nigella seeds|
|For the sweet chilli cream cheese:|
|1||1 roasted red (bell) pepper, from a jar|
|3 tsp||chilli oil|
|1 tbsp||maple syrup|
|200g (7oz)||full-fat cream cheese|
Preheat the oven to 230°C (210°C fan/450°F/Gas 8).
Place the potatoes in a medium saucepan with a generous seasoning of salt. Pour in boiling water to cover, place the pan over a high heat and boil the potatoes for 10 minutes, until tender. Drain in a colander and leave to steam off for 5 minutes.
In the meantime, combine all the ingredients for the Everything Seasoning and stir well. This will make enough seasoning for this Corned Beef Hash. Transfer the seasoning to an airtight container and store for up to 2 weeks.
Pour the oil into a baking tray, then tip in the potatoes. Stir to coat, then roast for 25–30 minutes, until crispy.
Meanwhile, make the sweet chilli cream cheese. Place the red (bell) pepper in a food processor along with the chilli oil and maple syrup and pulse until the pepper is chopped into small pieces. Add the cream cheese and pulse again to combine.
Spread out the remaining cream cheese mixture on a serving plate. To make this Corned Beef Hash, place a generous handful of the potatoes into an airtight container. Refrigerate them for up to 2 days. Spoon the remaining crispy potatoes on top of the cream cheese mixture and sprinkle with a couple of tablespoons of the Everything Seasoning.