This Greek Potato Hash works as a great side dish for BBQs – or eat it on its own – totally satisfying.  Make a Greek feast with some of my other serving suggestions below!Overhead shot of crispy Greek style potatoes in a pan with feta, red onions, parsley and lemon zest. Ingredient scattered around.

Can I classify this Greek Potato Hash as a salad? It looks a little salady (real word?) – after all there’re some green bits in there….

This is my ‘its-getting-warm-enough-for-salad-but-I-still-want-carbs’ salad.  So good when 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 crispy pork gyros or this Greek lamb traybake.  Eaten on its own, straight out of the pan for lunch is perfectly acceptable too.  Just to save on the washing up of course.

Close up shot of fried Greek potatoes with feta, red onion and parsley in a pan.

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 one.  Move over kids play house and toys! Mummy’s growing TomTatoes!!

Sorry, back in the room now.

Pan of fried Greek potatoes with feta, red onion and parsley on a blue background.

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.


In order to make this Greek Potato Hash recipe you will need:

The Greek Potato Hash Recipe:

5 from 9 votes

Greek Potato Hash

Greek Potato Hash - A quick and simple dish to serve as a main course or as a side.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Small portions (as a side dish)
Course: Dinner
Cuisine: Greek


  • 500 g (17.6 oz) 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 garlic peeled and crushed/grated
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 150 g (5.3 oz) feta cheese crumbled
  • zest of 1 lemon
  • small handful of flat leaf parsley roughly chopped
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 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. PRO TIP You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating. 
    500 g (17.6 oz) potatoes
  • Drain the potatoes using a colander. Leave them in the colander for a minute to release 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. 
    3 tbsp olive oil
  • 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 from sticking.
    1/2 a red onion, 2 cloves garlic, 1 tsp dried oregano, 1/4 tsp salt, 1/4 tsp ground black pepper
  • Turn the heat off and crumble the feta over the top. Sprinkle on the lemon zest and parsley and serve.
    150 g (5.3 oz) feta cheese, zest of 1 lemon, small handful of flat leaf parsley



Can I make it ahead?

You can boil the potatoes ahead of time, then cool, cover and refrigerate for up to a day. It's best to bring the potatoes up to room temperature before frying them, so you don't get cold spots. 

Serving suggestions:

I love to serve these Greek potatoes as part of a Greek-style dinner with Feta salad, and a meaty main dish - such as Chicken souvlaki, Greek lamb or Pork Gyros. Sometimes I'll serve it as a side dish for a BBQ, or even alongside a cooked rotisserie chicken.
Nutritional info is per serving, based on 4 small servings.


Serving: 392g | Calories: 273kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 577mg | Potassium: 559mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 16.4mg | Calcium: 232mg | Iron: 4.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Originally published September 2014. Updated May 2018 with new photos and a video, plus extra tips.
Ok, ready for the old pic from this post – taken back in September 2104? Here goes:
Pan of Greek potatoes with feta, red onion and parsley on a blue and white striped tea towel
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sue C says:

    Fabulous! Very easy, quick and so tasty. The leftovers will go in a frittata.

  2. Kelly says:

    5 stars
    Simple to make.
    Absolutely delicious.
    I added olives because I’m an addict!
    More than tasty enough to eat on its own!

  3. Martin Pretorius says:

    5 stars
    As a novice i find this recipe simple and easy to make. Thank you so much

  4. Mark Crook says:

    5 stars
    I really enjoy making Greek / Greek style recipes – we’ve holidayed in Greece for years (well until the politicians locked us all down). I made this recipe to accompany some large sirloin steaks, served with green beans and a red wine / port jus. The Greek Potato Hash is superb. Wife and son very impressed; the feta adds a delicious salty note, and the potato (I used new / baby potatoes) is delightful. Great job, Mr & Mrs C.

  5. Bethany says:

    I’ve never left a comment on a recipe before, but these were so good that I had to!! I used all of my lemons for my chicken marinade, but aside from the zest I followed the recipe. I was licking the crispy pieces and garlic out of the pan after the potatoes were gone. The onions cook up so sweet! So good!

  6. Rachel Hornby says:

    5 stars
    OMG, these are delicious my daughter won’t eat carbs, absolutely devoured these, thank you for a potato side I can get her to eat xx

    1. Chris Corbishley says:

      Thanks Rachel,

      So glad your daughter enjoyed them 🙂


      Chris & Nicky

  7. Crystal says:

    5 stars
    This was amazing!! One of my new favorite side dishes!