Greek Potato Hash

Greek Potato Hash - A quick and simple dish to serve as a main course or as a side.
Course Dinner
Cuisine Greek
Keyword bbq, bbq side dish, feta, potatoes, side dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Small portions (as a side dish)
Author Nicky Corbishley


  • 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
  • 1/2 a red onion peeled and sliced thinly
  • 2 cloves of garlic peeled and crushed/grated
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 5.5 oz (150g) 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. 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.


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.

Nutritional Information

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
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