This deeply-spiced potato hash is great for a quick weeknight dinner – or as the centerpiece of a nice brunch. Serve with eggs, chicken, sausages, or leftover shawarma meat for a nice protein boost.
gluten-free, vegetarian, vegan
Mediterranean Spiced Hash
3 small yellow potatoes, chopped fine
2 big hand fulls okra (or asparagus, or green beans – whichever you can find), sliced into rounds
Big hand full cherry tomatoes, halved
1 small cucumber, chopped fine
Big hand parsley, chopped fine
1 red onion, diced (about 1/3 c)
Neutral oil
Stock or water + chicken flavoring (I used Magic Sarap)
4 Tbsp zaatar
2 tsp sumac or lemon powder
2 tsp cumin
1 Tbsp smoked or sweet paprika
1 Tbsp garlic powder
Salt & pepper
Squeeze lemon juice
In a large pan over medium/medium-high, heat a couple turns oil. Add the potatoes and onion once chopped and sauté until beginning to soften, cutting the heat down if things start to get too brown.
Add the okra (or other veg) and stir a minute or so.
Add 1/4 c of the stock or seasoned water. Stir.
Add all the spices + generous lashes of salt and pepper.
Stir frequently, adding more water if your mix dries out and starts to burn, until the potatoes are cooked through and your okra de-slimes. Your potatoes will look super spiced and a sort of gravy will form. This is what you want.
To finish, toss with the cucumber, parsley and tomato. Taste and hit with a little lemon juice, salt or pepper if needed.
Serves 3 – 4, depending upon what you pair it with
Gastography 