Dairy-Free Lebanese Potato and Coriander Breakfast Hash
A flavorful and dairy-free Lebanese-inspired potato hash with coriander, garlic, and a hint of chili. A great way to start the day!
Ingredients
- about 910 g Potatoes
- 3 tbsp Olive Oil
- 4 cloves Garlic
- 1 cup Fresh Coriander
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the about 910 g of potatoes and cut them into uniform 1.27 cm cubes. This ensures they cook evenly.
- 2Heat the 3 tbsp of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
- 3Add the cubed potatoes to the hot oil. Cook them, stirring every 5 minutes or so, for 15 to 20 minutes, or until they are golden brown and feel tender when poked with a fork.
- 4Add the 4 cloves of minced garlic and the 1/4 tsp of red pepper flakes to the skillet with the potatoes. Stir constantly and cook for 1 minute more, until the garlic smells fragrant.
- 5Stir in the 1 cup of chopped fresh coriander, the 1 tbsp of lemon juice, the 1/2 tsp of salt, and the 1/4 tsp of black pepper. Continue to cook, stirring gently, for another 2 to 3 minutes. The coriander will wilt slightly and the flavors will combine.
- 6Taste a piece of potato to ensure it is cooked through and seasoned to your liking. Serve the potato and coriander hash hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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