This Greek Potato Hash works as a great side dish for BBQs – or eat it on its own – totally satisfying!
Updated Jan 2017 with new photos – check out on of the old photos at the bottom of this post.
Can I classify this as a salad? It looks a little salady (real word?) – after all there’re some green bits in there….
This is my ‘its-getting-a-bit-colder-but-I-still-want-to-eat-light-bright-happy-food’ salad. Perfect for the unpredictable onset of fall, or anytime you want something filling and tasty without being too stodgy. I actually eat this all year round, especially with BBQs and with meaty Greek dishes like chicken souvlaki with tzatiki or lamb kebabs. Eaten on its own, straight out of the pan for lunch is perfectly acceptable too. Just to save on the washing up of course.
For this meal, you’re going to need some potatoes that have been boiled so they’re soft and fluffy around the edges. I like to leave the skin on because it’s easier, but you can peel it off if you like. The potatoes are then squashed a little and fried in olive oil until crispy. Next you’re going to add the flavour kick. Red onion, garlic, oregano, salt and pepper. Cook again for a few more minutes, and then you’re going to add the second flavour kick just before serving – feta, lemon zest and flat leaf parsley.
You may like to add some olives at this point too. I’m still taking baby steps with olives, so I leave them out. I finally found a variety I like (nocellara? they’re like my olive training wheels), then ate about 50 of them in one sitting, and now they make me feel a little queasy to think about them. Why can’t I learn. Blurgh.
Sunblush tomatoes may be a possible addition for an extra Greeky feel. Tomatoes and potatoes though? Doesn’t feel like a good combination to me (although you’d be right to point out that I do mix sweet potato and tomato in my ratatouille). Whilst we’re on the subject, have you heard of the TomTato plant? Totally blew my mind that you can grow tomatoes and potatoes on the same plant. Even though one is a fruit and one is a starchy veg, they both belong to the nightshade family, so you can graft them together and grow them in the same spot! Oh yes, Miss-Sucker-For-Advertising over here is definitely going to be trying that next spring. Move over kids play house and toys! Mummy’s growing TomTatoes!!
Sorry, back in the room now.
You can boil the potatoes for this dish in advance. If you do boil and refrigerate them, then I’d suggest taking them out of the fridge for 10 or 15 minutes to let them get closer to room temperature before cooking so you don’t have cold spots in the middle of your potatoes. Failing that, just take them out of the fridge and mush them a bit more during cooking and give them a little longer.
Ok, ready for the old pic from this post – taken back in September 2104? Here goes:
- 500g/17.5oz potatoes, washed and chopped into good sized chunks (new potatoes/maris pipers/red skin potatoes are all a good choice)
- 3 tbsp. olive oil
- ½ a red onion peeled and sliced thinly
- 2 cloves of garlic, peeled and crushed/grated
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp ground black pepper
- 150g/5.5oz feta cheese, crumbled
- zest of 1 lemon
- small handful of flat leaf parsley, roughly chopped
- Place your potatoes in a medium pan, cover with cold water and bring to the boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating. Drain the potatoes using a colander. Leave them in the colander for a minute to steam so that the excess moisture evaporates.
- Take a large frying pan/skillet. Heat up the olive oil until hot and carefully add in the potatoes (the oil can spit a bit. Crush the potatoes slightly using the back of a fork. Fry the potatoes for about 6-8 minutes, turning every couple of minutes until you get a nice brown crust on them. Add in the onion, garlic, oregano, salt and pepper and cook for a further 3-4 minutes. Give everything a stir every minute or so to prevent it sticking.
- Turn the heat off and crumble the feta over the top. Sprinkle on the lemon zest and parsley and serve.
Nutritional info obtained from caloriecount.about.com – Based on 2 servings as a main dish