Spiced Smashed Hash
Spiced Smashed Hash

Spiced Smashed Hash

This fragrant mix of potato, kale and spice sits in between an Irish colcannon and an Indian sabzi or subji. A quick and comforting dish, top it with thick Greek yogurt and tangy lime pickle. It also makes a good side to roast squash, grilled chicken, or coconut and prawn curry.

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Total Time
45 Minutes
1kg of unpeeled Maris Piper , Vivaldi or Désirée potatoes
3 tbsp of cold-pressed rapeseed oil
1 tsp of ground coriander
2 tsp of ground cumin
1 tsp of garam masala
½ thumb of grated ginger
1 tsp of black mustard seeds
1 finely sliced onion
200g of shredded kale (any white or green cabbage)
1 tsp of salt
1 tsp of ground turmeric
2-3 tbsp of cold-pressed rapeseed oil
1 sliced red chilli
Step 1

Cut 1kg of unpeeled Maris Piper, Vivaldi or Désirée potatoes into eighths. Rinse and tip into a large pan with cold salted water.

Step 2

Cover and bring to the boil then simmer for 20-25 minutes or until cooked, and drain. In another large pan, heat 3 tablespoons of cold-pressed rapeseed oil then stir in 1 teaspoon of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of garam masala, ½ thumb of grated ginger and 1 teaspoon of black mustard seeds.

Step 3

When the mustard seeds start to pop, add 1 finely sliced onion and fry for 5-10 minutes or until softened. Add 200g of shredded kale (any white or green cabbage), 1 teaspoon of salt and 1 teaspoon of ground turmeric and stir-fry for a few minutes until the kale has wilted.

Step 4

Tip the potatoes into the pan, stir through the kale, add 2-3 tablespoons of cold-pressed rapeseed oil, then roughly mash. Check the seasoning, then speckle with a sliced red chilli.

Step 5

Try swapping in other spices (Dijon mustard with chives; paprika with garlic
and spring onions) or pairing sweet potatoes with ras el hanout and sliced black olives. If you have hash left over, store it in the fridge; the next day you can mix it with a little flour and a beaten egg to make spiced potato fritters.

Rustle Up: One-paragraph recipes for flavour without fuss’ by Rhiannon Batten & Laura Rowe (Pavilion Books). Image credit – Claire Winfield

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