Creamy Dairy-Free Potato Hash


This recipe for creamy potato hash is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Coopman. For the creamy sauce, she uses Coconut Milk Beverage from So Delicious.

Creamy Potato HashFast and Fresh Dairy Free Time Trials Recipe ContestChristina 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.”

For more details about the recipe contest, see this post:

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
Serves: 4
  • 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
  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!

About Author

Alisa is the founder of, Senior 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. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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