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Lemon-Scented Potato & Vegetable Hash

Prep 10 min Cook 15 min Difficulty 1/5

Quick lemon-scented potato and vegetable hash: browned potatoes, onions, carrots and tomatoes finished with lemon and parsley. Ready in 25 minutes.

Why this recipe works

Lemon-Scented Potato & Vegetable Hash is a quick, bright skillet dish of browned potatoes, onions, carrots and tomatoes finished with lemon and parsley. It suits weeknight dinners, simple brunches or an easy side for 2–4 people.

Search intent: cook lemon potato vegetable hash recipe
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Key takeaways

Bright lemon lifts simple pan-fried potatoes and veg.
Use medium dice for even cooking; cook potatoes first for browning.
Cool completely before refrigerating; reheat in a skillet for best texture.

Recipe guide

Lemon-Scented Potato & Vegetable Hash is a quick, bright skillet dish of browned potatoes, onions, carrots and tomatoes finished with lemon and parsley. It suits weeknight dinners, simple brunches or an easy side for 2–4 people.

Bright, simple skillet hash ready in about 25 minutes.

  • Bright lemon lifts simple pan-fried potatoes and veg.
  • Use medium dice for even cooking; cook potatoes first for browning.
  • Cool completely before refrigerating; reheat in a skillet for best texture.

Ingredients and simple substitutions

Use about 1.25–1.5 lb potatoes (peeled, 1/2" dice), 1 large onion (thinly sliced), 2 medium carrots (thinly sliced), 2 medium tomatoes (diced), 1 tbsp olive oil, zest and juice of 1 lemon, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped parsley. Swap bell pepper, zucchini or mushrooms as needed.

Step-by-step method (25 minutes total)

Heat oil in a large skillet over medium. Add potatoes in a single layer, cook undisturbed 5–7 minutes until browned. Stir, add onions and cook 8–10 minutes until potatoes are tender and onions translucent. Add carrots, cook ~5 minutes until softened. Stir in tomatoes and cook 3–4 minutes until they release juices. Zest lemon over the pan, squeeze juice to taste, season with salt and pepper, toss in parsley and remove from heat.

Serving, storage and tips

Serve warm with lemon wedges; pairs with eggs, grilled fish or yogurt. Store cooled in fridge up to 3 days. Reheat in a skillet (not microwave) to keep potatoes from getting soggy. Taste and adjust lemon and salt at the end.

Ingredients

  • 3 medium potatoes
  • 1 tbsp olive oil
  • 1 large onion
  • 2 medium carrots
  • 2 medium tomatoes
  • 1 lemon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh parsley

Instructions

  1. Wash and peel potatoes, then dice into 1/2-inch cubes.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add diced potatoes to the skillet and spread into a single layer; cook undisturbed 5-7 minutes to brown.
  4. Stir potatoes, then add thinly sliced onion and continue to cook until potatoes are tender and onions are translucent, about 8-10 minutes more.
  5. Peel and slice carrots thinly; add to the skillet and cook until softened, about 5 minutes.
  6. Dice tomatoes and add to the pan, stirring to combine and cook until they release juices, 3-4 minutes.
  7. Zest the lemon over the hash, then squeeze in juice to taste and stir through.
  8. Season with salt and black pepper, tasting and adjusting as needed.
  9. Sprinkle chopped parsley over the hash, toss gently, and remove from heat.
  10. Serve warm with extra lemon wedges if desired.

FAQs

Can I make this ahead? Yes—cool completely, store in an airtight container up to 3 days, then reheat in a skillet to restore texture.
What can I swap for the listed vegetables? Use bell pepper, zucchini or mushrooms in place of or alongside carrots and tomatoes; adjust cooking time for moisture.
How do I get crispier potatoes? Par-cook potatoes in boiling water 3–4 minutes, drain and dry, then fry in a hot skillet with oil without overcrowding.