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Greek-Style Potato Hash with Feta and Herbs

This Greek Potato Hash is a satisfying dish that’s perfect as a BBQ side or a standalone meal. Try it as part of a Greek feast—see serving suggestions below.Overhead shot of crispy Greek style potatoes in a pan with feta, red onions, parsley and lemon zest. Ingredient scattered around.

Is this Greek Potato Hash a salad? Maybe — it has a fresh, salad-like finish with herbs and lemon, but it’s hearty enough to satisfy a carb craving. I call it my “getting-warm-enough-for-salad-but-I-still-want-carbs” dish. It’s great year-round, especially alongside BBQs or meaty Greek mains like crispy pork gyros or marinated Greek lamb traybake. It’s also perfectly acceptable to eat straight from the pan for a quick lunch.

Close up shot of fried Greek potatoes with feta, red onion and parsley in a pan.

The method is simple: start with boiled potatoes that are tender but not falling apart. I usually leave the skins on for ease, but peel if you prefer. After boiling and draining, lightly crush the potatoes and fry them in olive oil until they develop a crispy, golden crust. Add red onion, garlic, oregano, salt and pepper and cook a few more minutes to build flavor. Finish off by turning the heat off and scattering crumbled feta, lemon zest and roughly chopped flat-leaf parsley over the top—the bright, tangy finish is what makes this dish feel distinctly Greek.

If you like olives, add them at the end for more savory depth. Sunblush or cherry tomatoes could also work for an extra Mediterranean touch, though I tend to prefer this potato-forward combo. (Full disclosure: I once discovered a variety of olives I liked, ate far too many, and needed a break—so I understand olive ambivalence!)

Pan of fried Greek potatoes with feta, red onion and parsley on a blue background.

Make-ahead tip: you can boil the potatoes in advance, cool and refrigerate them for up to a day. Remove them from the fridge 10–15 minutes before frying so they warm slightly and cook evenly; if you fry them straight from cold, you may need to crush and cook them a bit longer to avoid cool spots.

Equipment:

To make this Greek Potato Hash you’ll find the following useful:

  • A good kitchen knife
  • Chopping board
  • Medium pan for boiling potatoes
  • Zester or microplane for lemon zest
  • Measuring spoons
  • Garlic press (optional)
  • Frying pan or skillet (a cast iron skillet works well)
  • Wooden or silicone-coated spoon

The Greek Potato Hash Recipe:

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Greek Potato Hash

A quick and simple dish to serve as a main course or as a side.
By Nicky Corbishley

Ingredients

  • 500 g (17.6 oz) potatoes, washed and chopped into large chunks (new potatoes, Maris Pipers or red-skinned potatoes work well)
  • 3 tbsp olive oil
  • ½ red onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and crushed or grated
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 150 g (5.3 oz) feta, crumbled
  • Zest of 1 lemon
  • Small handful flat-leaf parsley, roughly chopped

Instructions

  1. Place the potatoes in a medium pan, cover with cold water and bring to a boil. Cook for 10–13 minutes until tender but not mushy. Test with a knife—it should slide in easily without the potato falling apart.
  2. Drain the potatoes in a colander and leave for a minute so excess steam and moisture evaporate.
  3. Heat the olive oil in a large frying pan or skillet until hot. Carefully add the potatoes (the oil may spit), and gently crush each piece with the back of a fork. Fry for about 6–8 minutes, turning every couple of minutes, until a golden-brown crust forms.
  4. Add the red onion, garlic, oregano, salt and pepper. Cook for a further 3–4 minutes, stirring regularly to prevent sticking and to ensure everything is evenly seasoned.
  5. Turn off the heat. Crumble the feta over the potatoes, sprinkle with lemon zest and chopped parsley, then serve immediately.

Video

Notes

Can I make it ahead?

You can boil the potatoes ahead of time, then cool, cover and refrigerate for up to a day. Bring them closer to room temperature before frying so they heat through evenly.

Serving suggestions

This potato hash is delicious as part of a Greek-style meal alongside a feta salad and a meaty main such as chicken souvlaki, Greek lamb or pork gyros. It also makes a great BBQ side or a pairing for roast or rotisserie chicken.

Nutritional info is approximate and based on 4 small servings.

Nutrition

Serving: 392 g | Calories: 273 kcal | Carbohydrates: 19 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 7 g | Cholesterol: 33 mg | Sodium: 577 mg | Fiber: 3 g | Sugar: 2 g

Nutrition information is automatically calculated and should be used as an approximation.

Originally published September 2014. Updated May 2018 with new photos, a video and extra tips.

Pan of Greek potatoes with feta, red onion and parsley on a blue and white striped tea towel

Some links in the original post were affiliate links. Nutritional information is approximate and can vary depending on several factors.