Potato & Ackee Hash

I first had this dish at Steep & Filter in Skipton (sadly they no longer do hot food) and I decided to replicate it, so this is my version. 

280 g can of ackee

1 red onion 

3 garlic cloves

8 medium potatoes

10 cherry tomatoes

1 tsp dried rosemary

Salt & pepper

1 tbsp rapeseed oil

Serves 2

Pre-heat the oven to 180°.   Peel and chop the potatoes and onion into small cubes, crush the garlic, tip the mixture into a large roasting tin, sprinkle on the rosemary, season with salt and pepper, drizzle with most of the oil, saving a teaspoon for later and mix together.

Roast the potato mixture until starting to brown and nearly cooked through, then turn the oven down to keep warm.   

Halve the cherry tomatoes and put into a frying pan with the remaining oil and cook for 2-3 mins until starting to soften.

Drain the ackee and give it a rinse with water, then add to the pan with the tomatoes and cook for 5 mins to warm through, then season to taste.

Add the cooked potato mixture to the pan and combine thoroughly and serve with some crusty bread, sriracha sauce or ketchup.