Red Potato and Shishito Pepper Hash

Ingredients for Red Potato and Shishito Pepper Hash

• 675g small red potatoes, scrubbed

• 1 garlic clove, finely grated

• 120ml mayonnaise

• 1 1/2 teaspoons Sriracha

• 1 teaspoon fresh lemon juice

• Kosher salt

• 80ml vegetable oil

• 15 shishito peppers

• 40g crumbled queso fresco

• 2 spring onions, thinly sliced

How to make Red Potato and Shishito Pepper Hash

Preheat oven to 204°C. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.