Vegan Southern-Fried Potato & Chickpea Hash
The Perfect All-Around Dish…
I cannot tell you how much I love this vegan southern-fried potato & chickpea hash dish. I had a version of this in my local coffee shop and I had to make a version for myself. Since doing Veganuary, I’ve loved discovering new dishes, including this one.
This vegan southern-fried potato & chickpea hash is very much an all-around dish. Whilst it’s mainly a brunch dish, you could have this for lunch, even a light dinner. If you wanted to, you could add some chicken to it, which my husband has done so. It’s really filling, hitting all the nutritional spots.
One of my favourite things about this is the vegan ranch. It’s so easy to make, lasts up to seven days in the fridge and can be paired with so many other things, such as salads and sandwiches. I love a ranch and part of my fear with going Vegan was missing out on the cream and cheese-based dishes. However, as you would have seen on my Instagram Stories, I’ve been playing around with some recipes, such as finding a delicious vegan mac and cheese recipe. This is the same with this vegan ranch dressing.
I do hope you enjoy this dish, it’s great for a Sunday brunch, I’m certainly cooking it up this weekend.
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Vegan Southern Fried Potato & Chickpea Hash with Vegan Ranch Dressing
Ingredients
Vegan Ranch Dressing
- ¾ cup non-dairy yoghurt
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped dill
- 1 tbsp dried parsley
- ½ tsp dijon mustard
- lemon juice, to taste
Southern-Fried Potato & Chickpea Hash
- 400 g small potatoes
- 400 g chickpeas
- 2 tbsp southern-fried seasoning
- 2 tbsp pickled red onion
- 1 avocado
- coriander, to garnish
- salt & pepper, to taste
Instructions
- Preheat the oven to 200 degrees.
- To make the ranch dressing, add the non-dairy yoghurt and the vinegar to a jar. Stir and let sit for 5 minutes. This will curdle and create 'vegan buttermilk'. Add the rest of the ingredients and stir to combine. Taste and adjust seasonings as needed. Place in the fridge and allow to cool for 30 minutes – it will thicken as it sits.
- Chop the potatoes into wedges, leaving the skin on. Place into a roasting tray that's been well-oiled. Add the southern-fried seasoning, salt and pepper. Shake to coat. Place the tray in the oven and roast for 20 minutes.
- Heat some oil in a frying pan. Add the drained chickpeas and add them to the frying pan, cooking for 10 minutes. Once the potatoes are cooked, add the potatoes to the frying pan. Stir to combine.
- Once everything has cooked, add a couple of spoonfuls of the ranch dressing to a plate. Add some of the potato and chickpea mixture onto the ranch. Add some sliced avocado and pickled red onion. Season with salt and pepper, garnish with some corriander and enjoy.
