Being from the south, more specifically South Carolina, I had to put up an okra recipe sooner or later. This okra and potato hash is a lot different than my typical breakfast, I’m used to drinking smoothies or oats with fruit. But this is savory and warm, filling and delicious. You’ve got to try it. The idea came from my love for potato hash. As I got lost into the pinterest abyss I noticed that people were adding okra, another one of my favorite things. Combining the two was probably the best thing I could have done because it tastes delicious. It’s great to change things up in the morning/afternoon.
This is totally the best brunch ever, in fact it’s great any time of the day. Morning or afternoon whichever you prefer. Now, typical hash is made with shredded potatoes. But when I brainstorm recipes I try to use up the produce I already have which is why I used fingerling potatoes instead. I cut them into little rounds to make the shape of small coins. Aren’t they adorable? Because you and I both love practical simple healthy meals (wow that was a lot of adjectives), I used frozen chopped okra instead of fresh. This small tip saves on time and buying fingerling potatoes does too because you don’t have to wash, peel, shred then season. It’s easy, simple, right into the oven and done.
- 1 tablespoon olive oil separated
- 1 lb fingerling potatoes sliced
- 1 lb frozen chopped okra thawed
- 1 red onion coarsely chopped
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ lemon squeezed
- Hot sauce (optional)
- Preheat the oven to 425 degrees and line it with parchment or a silpat mat
- Place the potatoes in a bowl with ½ tablespoon of olive oil and toss with salt and pepper, garlic powder and paprika, bake for about 20 minutes
- Add the okra and onion to a bowl with ½ tablespoon olive oil and toss until well combined. Add salt and pepper.
- Add the okra and onion to the sheet with the potatoes and bake for about 15-20 minutes until the onion and potatoes are soft.
- When it's done mix everything into a bowl and squeeze half of a lemon juice over top and a few drops of hot sauce for flavor