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Published: Mar 12, 2015 · Modified: Feb 14, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Spiced Potato Hash

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Fragrant with spices, this healthy, indian inspired Spiced Potato Hash recipe is a quick, colorful and nutritious vegetarian side dish. When you work with good ingredients even a recipe "fail" can turn into a success. Such is the case with this Spiced Potato Hash which began as an entirely different recipe. Don't get me wrong, the flavors and ingredients all worked together beautifully, but the execution... not so much (sigh). So I decided that I'd try a different approach and - lo and behold - it worked!

I've been playing around with Melissa's Produce Baby Peeled and Steamed Potatoes - which are great warmed with just a little butter and fresh herbs, but I wanted to see what else I could do with them. More often than not I either roast my potatoes, simply add them to another dish,  or  to make them more interesting, dress them up with cream and cheese. Delicious as that is, I am really trying to cut down on the amount of cream and cheese I eat and making vegetables the centerpiece of my meal rather than an afterthought.

Fragrant with spices, this healthy, indian inspired Spiced Potato Hash recipe is a quick, colorful and nutritious vegetarian side dish.

The inspiration for this dish came from The Vegetarian Flavor Bible. Recently, I attended a book signing of The Vegetarian Flavor Bible by  Karen Page and Andrew Dornenburg. If those names sound familiar, they should. The  authors of the acclaimed kitchen essential "The Flavor Bible"   decided to take that same approach to vegetables - and the Vegetarian Flavor Bible was born. A wonderful resource, the book is an encyclopedia of sorts with sections on  virtually any vegetable you can think of with lists of all the other foods, herbs, spices and flavorings that go with that vegetable. As a professional recipe developer, The Flavor Bible is indispensable - and the Vegetarian Flavor Bible has quickly joined it's ranks as one of the top 5 books I think every cook (and wannabe!) should have in their kitchen.

Fragrant with spices, this healthy, indian inspired Spiced Indian Hash recipe is a quick, colorful and nutritious vegetarian side dish.

In perusing the sections on potatoes, it was clear how many different flavor combinations I'd yet to explore - and I have to say that I am thrilled with this Spiced Potato Hash. Taking it's cues from Indian cuisine, this hash is subtly flavored with ginger, cumin, turmeric and chiles.  Light and incredibly flavorful, this Spiced Potato Hash would be great for breakfast or paired with a salad for a delicious vegetarian dinner.

Melissa's Produce provided a copy of The Vegetarian Bible and a sample of the Peeled and Steamed Potatoes. As always, all views expressed are my own!

 

Fragrant with spices, this healthy, indian inspired Spiced Potato Hash recipe is a quick, colorful and nutritious vegetarian side dish.

If you love potatoes, you will love these recipes!

  • Aloo Tikki - Indian Potato Patties
  • Easy Cheesy Potato Casserole
  • Greek Lemon and Oregano Potatoes 
Fragrant with spices, this healthy, indian inspired Spiced Indian Hash recipe is a quick, colorful and nutritious vegetarian side dish.

Spiced Potato Hash

These Indian flavored potatoes are a fabulous side dish with grilled meat, fish or poultry! 
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Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 154kcal
Author: Nancy Buchanan

Ingredients

  • 1 pckg. Melissas Steamed and Peeled Baby Potatoes mashed with a potato masher
  • 3 Tbsp. canola or grapeseed oil
  • 1 onion minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 Tablespoons minced fresh ginger
  • 1 minced red fresno chile or jalapeno
  • ⅔ cup fresh or frozen peas if using frozen, run under hot water to thaw
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • 2 teaspoons salt
  • juice from ½ lemon

Instructions

  • Heat the oil in a large, oven proof skillet (cast iron works great for this) over medium high heat. Add the onion and the cumin, turmeric,ginger and chile. Cook for 6 - 7 minutes until the onion is tender and translucent but not browned. If starting to brown, lower your temperature. Add the potatoes, peas, ground coriander, garam masala and salt. Stir to thoroughly combine, being careful not to crush to peas! Stir in the lemon juice. Taste and adjust seasonings.
  • Place skillet under the broiler and broil for 3 - 5 minutes until the top is golden brown. Serve!

Nutrition

Calories: 154kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1168mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 31.6mg | Calcium: 17mg | Iron: 1.1mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

 

More 19 Easy Indian Recipes

  • Aloo Tikki|Indian Potato Patties
  • Indian Spiced Red Lentil Soup
  • Easy Chicken Korma
  • Indian Chicken Madras Curry Recipe

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum and Ginger Beer- A Rum Moscow Mule
  • Provencale Braised Top Round Roast
  • Best Vodka Sour Recipe
  • Classic Shrimp Louie Salad and Dressing

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