Uncategorized

Vegan Red Pepper & Olive Hash

Vegan Red Pepper & Olive Hash

If you are an olive lover – you are totally going to love this Vegan Red Pepper & Olive Hash. It packs a punch, and the combination of ingredients work fantastically well together. This potato hash is ready in under 30 minutes!

Since I wanted to keep my potatoes crispy, I fried the patties, but you can alternatively roast them!

It’s worth boiling your potatoes, especially in order to make this lovely spin on bubble & squeak, but it’s also a good way of using up leftover mashed potatoes. We all sometimes make more mashed potatoes than we need, so this is a great way of using it up!

This Olive Hash is a fantastic brunch idea. I like to top it with scrambled tofu, grilled tomatoes, and some wilted spinach. Just perfect!
Another option is to have these potato hashes as a side to your vegan omelet? I mean, the options are endless!




Do you love potatoes? Because I absolutely do!

You can make ANYTHING with potatoes….it’s gotta be the best vegetable in the world. I have a friend who is allergic to potatoes, and man, I feel sorry for her! I don’t think I can live without potatoes 😀

Anyway! Do let me know how you found this Vegan Red Pepper & Olive Hash if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Vegan Red Pepper & Olive Hash

Vegan Red Pepper & Olive Hash

Elena
If you are an olive lover - you are totally going to love this Vegan Red Pepper & Olive Hash. It packs a punch, and the combination of ingredients work beutifully well together!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 222 kcal

Ingredients
  

  • 500 g/16oz/4 cups of white potatoes or 400g of leftover mash potatoes
  • 2 medium-sized red peppers chopped
  • 1/2 cup/100g of pitted olives chopped
  • 1 tbsp of capers drained and chopped
  • 2 tbsp of oil to fry
  • 2 tsp of dried thyme
  • 1/3 bunch of parsley chopped
  • 1/2 tsp of salt
  • Black pepper

Instructions
 

  • If you are cooking the potatoes from scratch, peel and dice them into even chunks. Put them in a saucepan, cover them in water add a few pinches of salt, and boil them until fork-tender.
  • Drain the potatoes and leave them on the side for 5 minutes. Then mash them really well.
  • Put a large, non-stick pan on the heat, add some oil and fry the chopped red peppers. Add a pinch of salt and pepper and fry them for 2-3 minutes until soft.
  • Transfer them onto the mashed potato bowl.
  • Add the remaining ingredients to the bowl, and mix well.
  • Shape 12-13 small patties ( the smaller the better, they will cook quicker and be crispier)
  • Heat the same non-stick frying pan and drizzle the oil. let it warm, then add the patties and fry them on each side until crispy. I like to Squash them gently so that they fry all the way through.
  • Serve immediately and enjoy 🙂

Notes

Store the leftovers in the fridge and eat within 2 days!

Nutrition

Serving: 3hashCalories: 222kcalCarbohydrates: 22.3gProtein: 1.2gFat: 4.4gFiber: 1.2g
Keyword KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, SOY FREE, VEGAN, VEGETARIAN, vegan hash, vegan side dish
Tried this recipe?Let us know how it was!
SUBSCRIBE!
We promise not to spam you and only send you beautiful, tailored recipes, healthy tips and guides.
We respect your privacy.

You Might Also Like

No Comments

Leave a Reply

Recipe Rating