Don’t you just love meals that can be served at any time of day?
That is the type of meal this potato hash is! Breakfast, lunch, dinner, this meal works for all three. There is just something about that potato, bell pepper, and onion combination that is appetizing for any meal.
I’m not the biggest breakfast person in general (can you relate? I know there are lots of us that feel this way!), so I usually make this for dinner, and then we enjoy it for lunch the next day as well. This hash makes excellent leftovers!
Since I generally make this dish for lunch and/or dinner, I love making a salad out of it! This hash is absolutely fantastic over a bed of arugula. And the finishing touch is my Creamy Dill Dressing. Ohhhh it’s so good! Dill makes the absolute best dressings. So herby and cooling, yum!
And did I mention this meal is gluten free? Vegan too! (As long as you use olive oil instead of butter for cooking the potatoes in.)
A quick tip: potatoes really really like to stick to the bottom of your pan. Doesn’t matter if it’s a nonstick pan (at least in my experience!), that potato starch in potatoes just likes to stick!
Last year I discovered this amazing little spatula. It’s technically supposed to be for getting cookies off the cookie sheet, but I found basically immediately after I started using it that this little spatula was amazing for everything I cooked where a spatula was required. This is literally the only spatula I use! All my others sit in the back of the utensil drawer now.
I really like the small size of this spatula because I can control what I pick up (and where in lands!!!) so much better than I can with a large spatula. You can find this handy little spatula on Amazon here. [aff. ink] If you give it a try, let me know if you’re as crazy about this spatula as I am!
Ok, now decide what meal of the day you want to make this hash, and enjoy it this week! (:
Potato Hash with Creamy Dill Dressing
For the sauce:
- ½ cup blanched and slivered almonds, or cashew pieces
- 1/3 cup fresh dill
- ½ tsp sea salt
- 4 Tbsp olive oil
- 4 Tbsp water
- 2 Tbsp almond milk, or milk of choice
- ¼ tsp garlic powder
- ¼ tsp maple syrup
For the potatoes:
- 2-3 pounds potatoes, diced to ½ inch pieces
- 1 tsp sea salt
- ¼ tsp pepper
- 3 Tbsp butter or olive oil
- 1 tsp fresh rosemary, minced
For the onion and bell pepper:
- 2 Tbsp + 1 tsp olive oil
- 1 red onion, roughly chopped
- 1 red bell pepper, diced to ½ inch pieces
- 1 yellow bell pepper, diced to ½ inch pieces
- ½ tsp sea salt
- 12-15 oz Gardein/favorite meat substitute, cooked and diced to ½ inch pieces (I love the breaded Gardein or Kroger Brand strips here!)
- ½ tsp sea salt
- 1 15 oz can chickpeas, drained
- Arugula or other greens, for serving
Make the sauce
- Start by making the sauce. Put the nuts, dill, salt, and garlic powder in the bowl of the food processor. Pulse a few times to get everything going, then process until the nuts have broken down to very fine particles.
- Now add in the olive oil, water, milk, and maple syrup. Process until the liquids have incorporated and the sauce is mostly smooth. Sauce is done!
Cook the potatoes
- Heat the butter/olive oil in a large skillet over medium heat for about a minute (or until the butter melts, if using butter.) Now add in the potatoes, sea salt, and pepper.
- Cook over medium heat for 30 minutes, flipping regularly to avoid the potatoes sticking to the bottom of the pan. They will stick a little, but regular flipping with your spatula will keep the potatoes from sticking too much.
- After 27 minutes of cooking, add the minced rosemary, and toss it into the potatoes. Cook an additional three minutes, and taste a potato. It should be cooked through. Potatoes are done! Turn the heat off and let the potatoes rest in the skillet if the other components of the hash are not yet done.
Cook the Gardein/meat substitute
- While the potatoes cook, you can prepare your Gardein. Cook however you prefer, but I like to fry the Gardein in a little bit of oil. Once cooked, dice to ½ inch pieces and set aside.
Cook the onion and bell pepper
- Also while the potatoes cook, in a separate skillet, cook the onion and bell pepper.
- Add the onion and 2 Tbsp olive oil to the skillet, and cook over medium high heat for 2 minutes, then add the bell peppers and sea salt.
- Continue cooking over medium high heat for 3 minutes, until the peppers begin to brown. Now turn the heat down to low, add 1 tsp olive oil, and cook on low for 8 minutes. Onion and bell peppers are done!
Bring it all together and serve!
- Now transfer the Gardein, onion/bell pepper mixture, and chickpeas to the large skillet with the potatoes. Turn the heat on to medium, add the remaining ½ tsp sea salt, and mix everything together. Cook over medium heat for 4 minutes. Hash is done!
- Serve the hash over a bed of arugula or your favorite greens, and drizzle some of the Creamy Dill Dressing over the top. Or not! It’s a great meal either way. Enjoy!