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!
500g/16oz/4 cups of white potatoes or 400g of leftover mash potatoes
2medium-sized red pepperschopped
1/2cup/100g of pitted olives chopped
1tbspof capers drained and chopped
2tbspof oil to fry
2tspof dried thyme
1/3bunch of parsleychopped
1/2tspof 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!