1 cup hot water mixed with 3 teaspoons vegetable bouillon powder
Pepper, to taste
Instructions
In a large frying pan heat olive oil over high heat. Once heated add potatoes, onion and garlic. Saute for approximately 4 minutes until browned.
Add 1 cup coconut milk, herbs and water mixture. Continue to cook over high heat for 10-12 minutes, making sure to stir occasionally and scrape the bottom of the pan.
At this point most of the liquid should be absorbed. Add ⅓ cup coconut milk and mix, scraping bottom while doing so. Allow to cook for a couple minutes. Repeat with the remaining ⅓ cup coconut milk, removing from heat once the hash has a nice creamy sauce.
Season to taste with black pepper, serve with your favourite breakfast foods and try not to become too addicted!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-dairy-free-potato-hash