Vegetarian Potato Hash Recipe
The Vegetarian Potato Hash Recipe can be prepared as a dish for breakfast, lunch or dinner. The Vegetable Potato Hash can even be served as an appetizer or as a side dish for dinner. When you have some chopped vegetables ready, this hash recipe is super simple and quick to make.
You can make a lot of variations of the hash by adding squash, sprouts, turnips or carrots as any of your favorite vegetables.
Serve the Vegetarian Potato Hash warm with Egg White Omelette with Spinach and Muskmelon (Kharbuj) Juice for breakfast.
Other recipes that you can try are:
15 M
40 M
55 M
4 Servings
Ingredients
- 200 grams Button mushrooms , quartered
- 1 Green Bell Pepper (Capsicum) , chopped
- 1/2 cup Sweet corn , steamed
- 1 Onion , finely diced
- 3 Potatoes (Aloo) , diced small
- 1 tablespoon Tomato Ketchup
- 2 teaspoon Soy sauce
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Fresh Thyme leaves , minced
- 1 tablespoon Water
- Salt and Pepper , to taste
- Olive Oil , for cooking
How to make Vegetarian Potato Hash Recipe
To begin making the Vegetarian Potato Hash, first get all the ingredients chopped and ready and keep them by the side.
Heat 2 tablespoons of oil in a non stick skillet on low heat. Add the onions, the vegetables, sprinkle some salt and cook, stirring occasionally, until golden. You can optionally sprinkle some water, cover the pan and cook until the potatoes are cooked through.
Once cooked, transfer the cooked vegetables to a plate.
In the same pan add another tablespoon of oil, add the diced potatoes and cook. Stir occasionally and cook for about 13 minutes or until they form a golden crust.
Meanwhile in a small bowl, mix the ketchup, soy sauce, water, Italian seasoning, minced thyme and stir well.
Add the cooked mixed vegetables to the skillet along with potatoes. stir in the ketchup mixture and cook, stirring frequently. Cook for about 5 to 7 minutes or until the flavors blend in and the hash has browned nicely. Once done the Vegetarian Potato Hash is ready to be served.
Serve the Vegetarian Potato Hash warm with Egg White Omelette with Spinach and Muskmelon (Kharbuj) Juice for breakfast.
Divya Shivaraman
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya
