This whole recipe is basically an excuse to eat lemony Greek potatoes for dinner without actually roasting potatoes. Hot, crispy hash browns loaded with cold, tangy salad and whipped lemon chickpeas — I'm a sucker for a hot/cold contrast any time of year, but especially in summer. Bonus: it's vegetarian. And if even this feels like too much tonight, I've got a couple of shortcuts below to make it easier still.
greekish loaded lemony hashbrowns
TOTAL TIME: 30 minutes
SERVES: 4
tools i use.
tips from rach.
make it GF: ✅
make it DF: ✅ skip the feta and use DF yogurt or sour cream, or use hummus instead of the chickpea mix.
don’t skip getting the hash brown really crispy. The contrast of the hot crunchy potato against the creamy chickpeas + feta and cold salad is the whole point.
don’t have an air fryer for the hash browns? I did actually try making these in the toaster first, but they flop down and burn, so stick to a flat surface. A frying pan works great if you don’t have an air fryer
can I use real potatoes instead of frozen hash browns? diced and pan-fried or roasted until crispy works the same way. Just know you're trading some of the low-effort part of this for it.
simplify:
use hummus mixed with feta and the same seasonings in place of the smashed chickpeas + greek yogurt.
go really easy and use your favourite store-bought salad instead of the greekish salad. You’ll likely need to reduce the saltiness on the chickpeas depending on the salad you use, as bagged salads are creamy + salty vs this one is quite tangy to balance things out.
storing: store each component in separate airtight containers in the fridge. Everything lasts about 2-3 days in the fridge, so this is actually great to make ahead for quick and easy lunches/dinners.
reheat: reheat the hashbrowns using the same method you cooked them, then assemble to order.
ingredients.
For the hash browns:
6 frozen hash brown patties
For the smashed chickpeas:
298 ml can chickpeas
⅓ cup greek yogurt
¼ cup feta
Zest of 1 lemon
Juice of ½ lemon
1 small garlic clove
1 tsp dried oregano
½ tsp sumac
½ tsp salt
¼ tsp black pepper
For the salad:
¼ red onion
1 tbsp red wine vinegar
¼ tsp salt, divided
juice of ½ lemon
1 cup cherry tomatoes
½ english cucumber
½ tbsp olive oil
¼ cup fresh dill
To finish:
2 tbsp fresh mint
more feta
steps.
Cook the hash browns:
Cook hash brown patties per package instructions until extra extra crispy: flat in an airfryer, or with a small bit of oil on a frying pan and cook until extra crispy.
Make the salad:
Slice a red onion in half and cut the tips off.
Thinly slice ¼ of the onion from root to tip into strips, then cut the strips into thirds.
Add to a medium bowl and drizzle over 1 tbsp red wine vinegar, juice of ½ lemon and ⅛ tsp salt.
Set aside.
Finely dice cucumber and cherry tomatoes and add to onion bowl and drizzle with ½ tbsp olive oil, and another ⅛ tsp salt.
Roughly chop dill and add to salad.
Finely dice mint and set aside for garnish later.
Make the chickpeas:
Drain and rinse chickpeas and add to a shallow bowl.
Use a fork to mash them halfway, then mix in all other ingredients: ⅓ cup greek yogurt, ¼ cup crumbled feta, zest of 1 lemon and juice of ½ lemon, 1 small garlic clove minced, 1 tsp dried oregano, ½ tsp sumac, ½ tsp salt and ¼ tsp black pepper.
Assemble:
Spread chickpea mixture onto the crispy hash browns (not too thick of a layer or it messes with the ratios).
Pile on as much cucumber tomato mixture that will stay, and finish with more feta and reserved mint.
substitutions.
For the chickpeas:
chick peas → use hummus mixed with feta and the same seasonings in place of the smashed chickpeas + greek yogurt
greek yogurt → use light sour cream or df yogurt
sumac → za'atar or a pinch of extra lemon zest both work in a pinch
For the salad:
red wine vinegar → white wine vinegar
red onion → shallot
cherry tomatoes → any tomatoes
olive oil → avocado oil
fresh dill → parsley
fresh mint → can skip
Let me know if you make these bad boys!
