Jamaican-Spiced Black Bean & Potato Hash

Peel 400 g potatoes and cut them into 1.5 cm cubes. Finely shred 200 g green cabbage. Thinly slice 4 green onions, keeping the white parts separate from the dark green parts. Mince 3 cloves of garlic and finely grate 15 g fresh ginger. Strip the leaves from 4 sprigs of fresh thyme. Drain and rinse 1 can (400 g) of black beans.

Place the 400 g cubed potatoes in a pot, cover with cold water, add 1 tsp salt, and bring to a boil over high heat. Cook for 5 minutes until slightly tender but still holding their shape. Drain the potatoes and pat them dry with a clean kitchen towel.

Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Add the white parts of the green onions, minced garlic, grated ginger, 1/2 tsp ground allspice, 1/8 tsp ground nutmeg, and the thyme leaves. Sauté for 45 seconds, stirring constantly, until the spices are highly fragrant but not burned.

Add the parboiled potatoes to the skillet, tossing them to coat in the spiced oil. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes until the potatoes are golden-brown and crispy on the edges.

Stir in the 200 g shredded green cabbage and the drained black beans. Cook for another 5 to 6 minutes, stirring frequently, until the cabbage is wilted and tender, and the beans are heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Remove the skillet from the heat. Stir in the sliced dark green parts of the green onions and squeeze the juice of 1/2 lime over the hash before serving.