Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the onion, then cut each half into 3 wedges.

Pop the potato chunks and onion wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the peppers and discard the core and seeds. Slice into thin strips.

Chop the tomatoes into 2cm chunks. Drain the sweetcorn in a sieve. 

Put the pepper, tomatoes and sweetcorn onto another baking tray. Drizzle with oil, season with salt and pepper, then stir through the chipotle paste to coat everything.

Once the potatoes have roasted for 10 mins, pop the pepper tray onto the middle shelf to cook until the veg has softened, 15-20 mins.

Once everything's cooked, add the pepper, tomato and sweetcorn to the tray with the potatoes and onion. Toss to combine. 

Share the chipotle hash between your bowls and crumble over the Greek style salad cheese.

Serve with a dollop of soured cream on top. 

Enjoy!