Creamy Dairy-Free Potato Hash

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This recipe for creamy potato hash was a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Coopman.

Creamy Dairy-Free Potato Hash Recipe

Christina says, “This potato hash is a go-to for me when it comes to breakfast foods. Creamy and flavourful, its just the boost you need to kick-start your morning. This can also be served as a main dish, crumbling bacon on top and served with salad. This can also be served as a main dish crumbling bacon on top and served with salad.”

Special Diet Notes & Options: Creamy Vegan Potato Hash

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose your vegetable bouillon wisely.

Creamy Dairy-Free Potato Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 3 medium red potatoes, cut into ½ inch cubes (approximately 4 cups)
  • 1 medium sweet onion, diced (approximately 1 cup)
  • 2 large cloves garlic
  • 1⅔ cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • 1 cup hot water mixed with 3 teaspoons vegetable bouillon powder
  • Pepper, to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Season to taste with black pepper, serve with your favourite breakfast foods and try not to become too addicted!

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Green Bean and Potato Salad with Yogurt Dressing

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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