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As the weather cools, we’re still trying to make the most out of the dwindling daylight hours, and staying outside while we can. This means I’ve been looking for simple suppers which are also satisfying and a little bit indulgent.
A potato hash qualifies on all counts, as there’s very little fuss involved, but fried potatoes always qualify as a treat! This version also has a couple of warming spices for a bit of extra zing!
Chick Pea Potato Hash
2 medium potatoes, cut into even sized cubes
1 large carrot, evenly diced
1 large courgette, cut into even sized cubes
3 cloves garlic, finely chopped
1/2 ginger, finely chopped
1 tsp ground turmeric
2 tblsp vegetable oil
Heat the oil, then turn the heat down fairly low. Add all the ingredients and stir to make sure everything is coated in oil. Cook for 20 – 25 minutes until the potatoes are fully cooked, stirring fairly frequently. Add more oil if the vegetables start to stick. Keep the heat low and only brown the potatoes once they have started to soften.