Potatoes and cauliflower seem hefty but the zingy piri piri sauce makes it vibrant and light.
Technique tip: Resist the urge to stir your potatoes. Patience is key to getting a beautiful, golden, crispy potato.
Swap option: At SQIRL, we use Russian banana potatoes. Feel free to use your favorite potato. You can also top the hash with a fried egg.
For the hash:
Pre-heat oven to 425°F.
Cut potatoes into bite sized pieces. In a bowl, toss the potatoes with 1 tablespoon olive oil, leeks, 1 teaspoon of salt and whole thyme sprigs. Transfer the mixture onto a sheet tray.
Using the same bowl, toss together the cauliflower, green onion, cumin, coriander, salt and remaining oil. Place on a second sheet tray.
Roast until both are caramelized. About 20 minutes for cauliflower and 35 minutes for potatoes.
For the piri piri:
While potatoes and cauliflower are roasting, sauté diced piquillo peppers, onion, garlic, cayenne and thyme. Cook until the onions are softened and translucent.
In a blender, combine the onion mixture, jalapeño, water, lemon juice and vinegar and purée until smooth. Season with salt and additional vinegar to taste (it should taste very bright).
If you wish to thin it out more, use a bit of the piquillo liquid. If you want it spicier, add some of the jalapeño seeds into the mixture.
Toss the cooked cauliflower and potatoes with the piri piri. Plate the hash in small bowl or individual skillets and finish with a squeeze of lemon juice.
Optional: Top with a fried egg (and a little fleur de sel and freshly cracked pepper to finish).