Potato hash is pantry, leftover friendly

This is one streamlined, pantry-friendly supper, with the added grace of poppy seeds, which are terrific in savory applications.

I’m designating it as leftover-friendly as well, for a couple of reasons: I’m always looking for ways to use up the increasingly huge heads of green cabbage I find at supermarkets, and it’s a good recipe for adding in small amounts of whatever prosciutto or pancetta I have on hand.

Serve with a dollop of sour cream, or top each portion with a fried egg.

Oven-Roasted Hash

4 servings

Adapted from “Cooking With Seeds: 100 Delicious Recipes for the Foods You Love, Made With Nature’s Most Nutrient-Dense Ingredients,” by Charlyne Mattox (Da Capo Lifelong, 2015).

1 pound red or yellow or purple fingerling potatoes, or a combination thereof

1 small red onion or 1/2 medium onion

3 ounces diced pancetta or 2 ounces prosciutto (or a combination of the two; 2 ounces pancetta plus 1 ounce prosciutto)

1 teaspoon coriander seed

3 tablespoons olive oil

1 tablespoon poppy seeds

Kosher salt

Freshly ground black pepper

1/2 small head savoy or green cabbage

3 tablespoons apple cider vinegar

Preheat the oven to 425 degrees.

Combine the following items in a mixing bowl as you prep them: Scrub and rinse the potatoes and pat them dry; cut the larger/thicker ones in half lengthwise. Keeping the root end intact, cut the onion into four wedges, discarding the papery skin. Coarsely chop the prosciutto, if you’re not using the pancetta.

Place the coriander seed in a mortar and pestle (or bowl) and crush to a coarse consistency.

Add 2 tablespoons of the oil, the crushed coriander seed and all the poppy seeds to the mixing bowl, then season lightly with salt and pepper. Toss to coat the mixture evenly, then spread in a single layer on a rimmed baking sheet. Roast for 16 to 18 minutes, until the potatoes are almost tender.

Cut the cabbage into 1-inch strips (discard the core). If you’re using green cabbage, cut it into 1/4 -inch strips. (The yield should be 4 packed cups.) Toss in a bowl with the remaining tablespoon of oil, then season lightly with salt and pepper.

Transfer the baking sheet to the stove top. Use a potato masher or large fork to crush some of the potatoes, if desired, then spread the cabbage evenly over the baking sheet mixture. Return to the oven to roast for six to eight minutes or until the cabbage has wilted and the potatoes are just cooked through.

Remove from the oven and immediately sprinkle the mixture with vinegar. Divide among individual plates; serve right away.

Per serving: 280 calories, 8 g protein, 25 g carbohydrates, 18 g fat, 4 g saturated fat, 20 mg cholesterol, 440 mg sodium, 5 g dietary fiber, 5 g sugar