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Galbani Mozzarella and Salami Hash


  • 800g small potatoes
  • 2 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 200g Italian salami — Milano or Napoli is ideal, diced into chunks
  • 1 red chilli, diced
  • 250g Galbani Mozzarella Maxi
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Preparation Instructions

  1. Heat oven to 200°C/180°C fan or gas 6. Toss the potatoes with the oil and some seasoning in a roasting tin, and roast for 30–45 mins until crisp and cooked through.
  2. Tip the potatoes into 1–2 heatproof dishes and break up the potatoes a little with a fork. Mix in the tomatoes, salami and chilli with some more seasoning, then scatter over the Mozzarella.
  3. Bake the hash for 20 minutes until golden and bubbling, then serve scooped straight from the pan with a green salad alongside, and some crusty bread for mopping up the sauce.
  4. Joe's tip: "The spice of this dish is mellowed by the fresh taste of Galbani Mozzarella Maxi".