Potato and veg hash
  • Serves 4-6
  • Level Easy
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Suitable for Dairy Free Vegans Vegetarians

Very Versatile Leftover Potato and Veg Hash

Catering to the tastes of the whole family can be a bit of a mission. We cooked up this versatile dish to help satisfy a whole range of different tastebuds. It’s a great way to use up your leftovers too!

This potato and veg hash can be served as-is for vegans, dished up alongside your favourite style of eggs for vegetarians or paired with some chorizo or bacon for the meat eaters. It works well as a hearty breakfast or weekend brunch. It could also be served as a side-dish for an evening meal – very versatile indeed!

At the back of the store cupboard in The Food Rush kitchen we found a bag of potatoes that were trying to grow legs and escape. We gathered them up and combined them with some other leftover veggies from the fridge – a couple of courgette and some wonky peppers from our OddBox.

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Ingredients

  • 5 medium sized potatoes
  • 3 small sweet potatoes
  • 2 courgettes
  • 2 peppers
  • 2 small onions
  • 2 cloves of garlic
  • Olive oil
  • Salt and pepper
  • Flat leafed parsley

How to Make It

  1. Peel the sweet potato but leave skin on the other potatoes. Dice both varieties of potato into 1cm cubes. Use an old tea towel to dry the potatoes so they crisp up when frying instead of steaming.
  2. Heat a large, non-stick frying pan. Add a good glug of olive oil and shallow fry the potatoes while you prep the rest of the veg. Stir the potatoes frequently to make sure they don't stick or burn.
  3. Dice the courgettes and peppers into 1cm cubes. Finely chop the onions and garlic. Roughly chop a handful of fresh, flat-leafed parsley.
  4. In a separate pan, fry the onions in a little olive oil. Cook for 2 mins and then add the peppers. Cook until translucent and then add the peppers and onions to the potato pan.
  5. Fry the courgette in the onion pan until slightly golden. Add the garlic and cook to remove the bitterness but don’t let it colour too much.
  6. Add the courgette and garlic to the potatoes, peppers and onions. Cook together until the potatoes are cooked through. Season to taste and serve topped with the chopped fresh parsley.

This works great as a vegan breakfast or side-dish. For a veggie breakfast you could add your favourite style of eggs. For meat eaters, the potato hash works great with spicy chorizo or crispy bacon.