Cajun Potato Hash with Sweetcorn Peppers Lime Mayo
Chunky potatoes browned with Cajun spices, sweetcorn, peppers and onion, then finished with lime mayo. This hearty barbecue side is ideal when ribs need something filling, colourful and smoky without adding another sticky sauce.
Ingredients
- 900 g potatoes cut into 2cm chunks
- 2 tbsp vegetable oil
- 1 red pepper diced
- 1 yellow pepper diced
- 1 red onion diced
- 180 g sweetcorn fresh, frozen or drained tinned
- 2 garlic cloves finely chopped
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tsp fine sea salt plus extra for boiling
- 1 tbsp lime juice
- 10 g fresh parsley chopped
- 2 spring onions finely sliced
For the lime mayo
- 80 g mayonnaise
- 40 g Greek yoghurt
- 1 tbsp lime juice
- 1 tsp lime zest
- ½ tsp hot sauce
- Pinch of salt
Instructions
Parboil the potato chunks
- Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 7 to 8 minutes. They should be just tender at the edges but still holding their shape.
Drain and rough up
- Drain the potatoes and leave them to steam dry for 5 minutes. Shake the colander once or twice to roughen the edges. Don’t overdo it, or you’ll have mash before the hash begins.
Brown the potatoes
- Heat the vegetable oil in a large frying pan over a medium-high heat. Add the potatoes and cook for 12 to 15 minutes, turning now and then, until golden on several sides.
Add peppers and onion
- Add the red pepper, yellow pepper and red onion. Cook for 8 to 10 minutes until softened and starting to char at the edges.
Add sweetcorn, garlic and spices
- Stir in the sweetcorn, garlic, smoked paprika, oregano, cumin, cayenne, black pepper and salt. Cook for 4 to 5 minutes, letting the spices toast and the corn catch a little colour.
Mix the lime mayo
- Stir the mayonnaise, Greek yoghurt, lime juice, lime zest, hot sauce and salt in a small bowl. Keep it cool until serving.
Finish and serve
- Squeeze lime juice over the hash, then scatter with parsley and spring onions. Spoon the lime mayo over the top or serve it on the side so people can drag potatoes through it.
Notes
Use a potato that sits between waxy and floury if you can. Maris Piper works if you treat it gently, while Charlotte potatoes hold their shape more firmly. I like a slightly broken edge here because it catches the Cajun spice and browns in the pan. Perfect cubes are less interesting.
Sweetcorn is not just filler. It gives little bursts of sweetness against cayenne and smoked paprika, which matters when ribs are smoky or fiery. Fresh corn cut from the cob is excellent if you’ve already got the barbecue lit. Frozen corn is perfectly fine, just thaw it and pat it dry so it browns rather than steams. The lime mayo should be sharp enough to taste alive, not just creamy.
Nutrition
Calories: 337kcalCarbohydrates: 49gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 780mgPotassium: 1040mgFiber: 7gSugar: 8gVitamin A: 2250IUCalcium: 62mgIron: 2.7mg
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