Discover how to create a delicious, quick and easy potato hash stack with fresh vegetable filling and chimichurri sauce.
I happily admit I’m a sucker for anything potato.
Mashed, boiled, baked, fried, hashed, I don’t care, if it’s potato I’m there!
So, this potato hash stack ticks all of the boxes for me because it consists of a dreamy tasting potato hash cake which is then mixed with fresh salad vegetables and chimichurri sauce.
It is such a delicious and fresh tasting dish.
Also, it is fast and easy to make.
It also looks as pretty as a picture, so this potato hash stack definitely impress your friends!
The fresh salad vegetables kind of, sort of make it guilt free in terms of healthy eating 🙂
You will probably have some chimichurri leftover too so make sure you check out my other recipes that use it. Do not let it go to waste as it is a beautiful tasting sauce and goes with so many other ingredients, it even works well on top of plain pasta.
This recipe is
Crunchy,
Zingy,
Potato-ey,
Quick to make,
Super Tasty!
x
Lisa
- For the potato hash
- 55 g white flour (can sub wholemeal)
- ¼ tsp salt
- 1 egg
- 3 Tbsp milk (or unsweetened almond milk or soy milk)
- 350 g potatoes, peeled and grated
- ½ tsp cumin seeds
- 1-2 garlic cloves, minced
- 4 spring onions, chopped
- 55 g sweetcorn kernels
- olive oil, for frying
- For the sauce:
- 4 Tbsp, chimichurri
- For the filling:
- 5 large lettuce leaves, diced
- ½ red onion, diced
- 1 avocado, mashed up
- 3 Tbsp tinned sweetcorn
- 10 cm of cucumber, diced
- 2 tomatoes, diced
- 2 Tbsp beansprouts, soaked in boiling water for 1 minute then drained
- Put all of the filling ingredients, except the avocado, into a bowl and mix.
- Put the grated potatoes in a bowl and pour boiling water over them. Leave to sit for 3 minutes.
- Rinse the potatoes under cold water and then drain thoroughly and squeeze the water out of them.
- Put the flour in a bowl, stir in the salt and cumin seeds and then make a well in the centre.
- Add the egg and milk to the well and mix to form a thick batter.
- To the batter add grated potato, garlic, sweetcorn and spring onions and mix well.
- Heat oil in a pan and add a few tablespoons of the batter to the oil, flatten the batter out to create a 1 centimetre high potato hash cake.
- Fry over a low heat turning regularly until golden brown and cooked right through.
- Drain on a paper towel and keep warm while cooking the others.
- To prepare the potato hash stack, place one potato hash cake on a warm plate, add the smashed avocado on top and then 1-2 tablespoons of the filing ingredients.
- Top with a teaspoon of chimichurri and then add another potato hash cake.
- Repeat until desired stack height is reached.
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