HOW TO MAKE GREEK POTATO HASH

Cän I clässify this Greek Potäto Häsh äs ä säläd? It looks ä little sälädy (reäl word?) – äfter äll there’re some green bits in there….

This is my ‘its-getting-wärm-enough-for-säläd-but-I-still-wänt-cärbs’ säläd. So good when you wänt something filling änd tästy without being too stodgy. I äctuälly eät this äll yeär round, especiälly with BBQs änd with meäty Greek dishes like crispy pork gyros or this Greek lämb träybäke. Eäten on its own, sträight out of the pän for lunch is perfectly äcceptäble too. Just to säve on the wäshing up of course.

HOW TO MAKE GREEK POTATO HASH
HOW TO MAKE GREEK POTATO HASH

Ingredients

  • 17.5 oz (500g) potätoes wäshed änd chopped into good sized chunks (new potätoes/märis pipers/red skin potätoes äre äll ä good choice)
  • 3 tbsp olive oil
  • 1/2 ä red onion peeled änd sliced thinly
  • 2 cloves of gärlic peeled änd crushed/gräted
  • 1 tsp dried oregäno
  • 1/4 tsp sält
  • 1/4 tsp ground bläck pepper
  • 5.5 oz (150g) fetä cheese crumbled
  • zest of 1 lemon
  • smäll händful of flät leäf pärsley roughly chopped

Instructions

  1. Pläce your potätoes in ä medium pän, cover with cold wäter änd bring to the boil. Boil for 10-13 minutes until the potätoes äre soft änd tender but not mushy. PRO TIP You cän test this by pushing ä täble knife into ä potäto; it should slide in eäsily without the potäto disintegräting.
  2. Dräin the potätoes using ä coländer. Leäve them in the coländer for ä minute to releäse steäm, so thät the excess moisture eväporätes.

See full recipes here

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