| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 10g | 2g | 50g |
| sugars | fibre | protein | salt |
| 5g | 7g | 7g | 0.8g |
As a proud Texan with a deep-rooted love for Southern flavors, I never miss an opportunity to infuse the warmth and richness of my home state’s cuisine in the dishes I create. And this recipe of Okra and Potato Hash holds a special place for me. It’s a heartening combination of fresh okra and juicy potatoes, simmered together with aromatic herbs and a handful of other wholesome vegetables. Simple and satisfying, it brings back a hint of nostalgia, reminding me of the family Sunday brunches from my childhood.
A Fondness for Vegetables
Keeping my roots in mind, it never fails to amaze me how well diverse flavors of two staple ingredients, okra and potatoes, blend together to make this delicious Okra and Potato Hash. Okra, with its distinctive taste and unique texture, holds an important place in Southern and Creole cuisine. This recipe brilliantly accentuates its flavor while also providing a considerable dose of vitamins and minerals. Potatoes, a versatile favorite, adds a comforting dimension to the dish, making it hearty and filling.
Known for its high fiber content and packed with antioxidants, okra is also a rich source of vitamin C and folate. Combining it with vitamin-C-rich bell peppers and heart-healthy olive oil, this recipe becomes more than just a vibrant dance of Southern flavors. It’s a nourishing one-pot meal that supports overall health and well-being.
Perfect Accompaniments
This okra and potato hash pairs well with a multitude of dishes. It can stand alone as a vibrant vegetarian entrée, or equally serve as a colorful side dish to complete your meal. Try it with a portion of grilled chicken or a tender steak for a protein-packed meal. If you want to keep things light, accompany it with a fresh green salad.
Likewise, the versatility of this Okra and Potato Hash also makes it an ideal base for a predominantly veggie breakfast. Serve it with freshly baked whole-grain toast, and maybe an egg – fried, scrambled, poached, or boiled – your preference. The thought itself makes my mouth water!
If you are like me, then you appreciate the beauty of flexible recipes, ones that adapt well to guests’ preferences and dietary restrictions access a variety of different dishes. This recipe perfectly fits that criteria: a boon for hosts and a favorite among guests.
What You’ll Need
- 1 lb fresh okra, sliced into 1/2 inch rounds
- 2 lb potatoes, diced into 1 inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 ripe tomato, diced
- 1 large bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and Black pepper to taste
- Parsley for garnish (optional)
Method
Step One
Start by pre-heating your oven to 400 degrees Fahrenheit. While the oven is heating, prepare your vegetables. Slice your okra into 1/2 inch rounds, dice your potatoes into 1-inch cubes, dice your onion and bell pepper, mince the garlic, and dice the tomato.
Step Two
Place a large ovenproof skillet over medium heat and add the olive oil. Once the oil is hot, add the diced onion and minced garlic to the pan. Cook until the onion is transparent and the garlic is fragrant.
Step Three
Next add the diced potatoes to the skillet. Cook until the potatoes are barely tender, about 10-15 minutes depending on the size of your potato cubes.
Step Four
Add the diced bell pepper, sliced okra, and diced tomato to the skillet. Season the mixture with fresh thyme leaves, salt, and black pepper. Stir everything together until well combined. Transfer the skillet to the oven.
Step Five
Bake the hash in the oven for about 20-25 minutes, or until the potatoes and okra are fully cooked and a little crispy on the edges.
Step Six
Remove the skillet from the oven and let the hash cool for a few minutes before serving. If desired, garnish the Okra and Potato Hash with fresh parsley before serving.
