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60 min
Mediterranean Potato and Vegetable Hash with Honey Lemon Dressing
A simple, flavorful potato and canned vegetable hash inspired by Italian, Mediterranean, Spanish, and French flavors. Served with a light honey lemon dressing, this dish is perfect for beginners and ready in under 30 minutes.
25 min
Easy
2 servings
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Taste Profile
Sweet4/10
Salty4/10
Sour5/10
Umami4/10
Spicy0/10
🥄 Texture
The dish has contrast between slightly crisped, golden edges on the pan-fried potatoes and the soft, tender interior of the potato pieces and canned vegetables. A fried egg with a runny yolk adds a rich, silky creaminess that melds with the sticky, thin honey-lemon dressing.
👃 Aroma
A warm, savory pan-fry aroma of potatoes and cooked vegetables dominates, lifted by the bright citrusy scent of fresh lemon and a hint of honey sweetness. Olive oil and fried egg notes add a comforting, slightly toasty backing.
🍷 Pairs Well With
A crisp, citrus-forward white wine such as Sauvignon Blanc or a light Belgian-style wheat beer; nonalcoholic options include sparkling water with lemon or iced green tea.
🥗 Side Dishes
Crusty bread or warm pita, a simple mixed green salad with vinaigrette, or grilled halloumi/roasted tomatoes; olives or a small serving of tzatziki also pair well.
Ingredients(7 items)
- 13 medium potatoes (peeled and diced)
- 21 can (400g) mixed vegetables (drained)
- 32 large eggs
- 41 tablespoon honey
- 51 tablespoon lemon juice (freshly squeezed)
- 61 teaspoon sauce (any available, for seasoning)
- 71 tablespoon olive oil (or any cooking oil)
Nutrition Information(per serving)
350
Calories
12g
Protein
45g
Carbs
12g
Fat
Instructions
- 1
Step 1: Place the diced potatoes in a pot and cover with water. Bring to a boil and cook for 10 minutes or until tender but not mushy. Drain and set aside.
- 2
Step 2: While the potatoes cook, heat the olive oil in a large frying pan over medium heat.
- 3
Step 3: Add the drained canned vegetables and cooked potatoes to the pan. Stir gently and cook for 5-7 minutes until everything is heated through and slightly golden.
- 4
Step 4: In a small bowl, mix the honey, lemon juice, and sauce until combined. Set aside this dressing.
- 5
Step 5: In another pan, fry the eggs sunny side up or to your preference.
- 6
Step 6: Divide the potato and vegetable hash onto plates, top each serving with a fried egg, and drizzle the honey lemon dressing over the dish.
- 7
Step 7: Serve warm. Tip: Use a spatula to gently lift the eggs onto the hash to keep yolks intact.
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