This Greek Potato Hash works as a great side dish for BBQs - or eat it on its own - totally satisfying.Ā Make a Greek feast with some of my other serving suggestions below!
Can I classify thisĀ 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.Ā So good when you want something filling and tasty without being too stodgy.Ā I actually eat this all year round, especially with BBQs and with meaty Greek dishes like crispy pork gyros or this Greek lamb traybake.Ā Eaten on its own, straight out of the pan for lunch isĀ perfectly acceptable too.Ā 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.Ā I like to leave the skin on because it's easier, but you can peel it off if you like.Ā The potatoes are then squashed a little andĀ fried in olive oil until crispy.Ā Next you're going to add the flavour kick.Ā Red onion, garlic, oregano, salt and pepper.Ā Ā Cook again for a few more minutes, and then you're going to add the second flavour kickĀ just before servingĀ - feta, lemon zest and flat leaf parsley.
You may like to add some olives at this point too.Ā I'm still taking baby steps with olives, so I leave them out.Ā I finally found a variety I like (nocellara? they're like my olive training wheels), thenĀ ate about 50 of them in one sitting, and now they make me feel a little queasy to think about them.Ā Why can't I learn.Ā Blurgh.
Sunblush tomatoes may be a possible addition for an extra Greeky feel.Ā 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?Ā Totally blew my mind that you can grow tomatoes and potatoes on the same plant.Ā Even though one is a fruit and one isĀ 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.Ā Move over kids playĀ house and toys! Mummy's growing TomTatoes!!
Sorry, back in the room now.
You can boil the potatoes for this dish in advance.Ā If you do boilĀ 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.Ā Failing that, just take them out of the fridge and mush them a bit more during cooking and give them a little longer.
Equipment:
In order to make this Greek Potato Hash recipe you will need:
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- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- A Medium Pan (for boiling the potatos)
- Zester or microplane
- Measuring Spoons
- Garlic Press
- Afrying pan/skillet We use this cast iron one for this recipe
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
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TheĀ Greek Potato Hash Recipe:
Greek Potato Hash
Ingredients
- 17.5 oz (500g) 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
- 5.5 oz (150g) feta cheese - crumbled
- zest of 1 lemon
- small handful of flat leaf parsley - roughly chopped
INSTRUCTIONS
- 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.
- 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.
- 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.
Video
ā Notes
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.Ā .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.Nutrition
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:
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Bethany says
Iāve 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!
Rachel Hornby says
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
Chris Corbishley says
Thanks Rachel,
So glad your daughter enjoyed them š
Thanks
Chris & Nicky
Crystal says
This was amazing!! One of my new favorite side dishes!
2pots2cook says
With you all the way- Mediterranean is the best !
Mark hempstock says
A great recipe again, that you can make your own.
Thank you
Mark
Sara says
Instead of frying them in a pan do you think it would still be good in the oven? If so how high should the oven be and for how long?
Nicky Corbishley says
Hi Sara,
Yes, you'd need to preheat the oil to 220C/425F - use a little more oil - say 5 tbsp (I would use an oil that can take a higher temperature - such as vegetable oil).
Cook the potatoes for 25-35 minutes, turning once or twice during cooking. Then add the garlic, onion, oregano, salt and pepper for a final 2 minutes in the oven.
Susanne says
Itās so good!
We even had the leftovers for breakfast by adding jalapeƱos, chopped tomatoes, bacon and scrambled eggs. It is now my favorite breakfast hash.
Thanks for the recipe.
Kath says
This is such a tasty side dish, a sure way to get my son to eat new potatoes, which he doesn't usually like.
Christine says
This looks delicious! Growing up, my mom always made a big cheesy potato hash for my dad on the weekends. I love the greek twist on this!
Nicky Corbishley says
Thanks Christine. I love a good hash (which I guess is just an excuse to through anything into the frying pan and crisp it up!). Have you tried cottage pie hash? basically leftover cottage pie fried in olive oil, salt and pepper for breakfast the next day. Very naughty, but sooo good!
Michelle @ Flour and Aprons says
I would say it's a rustic potato salad! š Looks and sounds delish.
Nicky Corbishley says
Yes!! another vote for salad š thanks Michelle!!
apuginthekitchen says
Yum!
[email protected]'s Recipes says
It does look very salady :-)) and is surely very delicious!
Nicky Corbishley says
Ha ha thanks Angie š
ahu @ ahueats says
Feta and lemon make everything more delicious. Lovely hash, Nicky! š
Nicky Corbishley says
Don't they just! thanks Ahu š