### TranslatedIngredients: 200 grams Button mushrooms - quartered,1 Green Bell Pepper (Capsicum) - chopped,1/2 cup Sweet corn - steamed,1 Onion - finely diced,3 Potatoes (Aloo) - diced small,1 tablespoon Tomato Ketchup,2 teaspoon Soy sauce,1/2 teaspoon Italian seasoning,1 tablespoon Fresh Thyme leaves - minced,1 tablespoon Water,Salt and Pepper - to taste,Extra Virgin Olive Oil - for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vegetarian Potato Hash, first get all the ingredients chopped and ready and keep them by the side.Heat 2 tablespoons of oil in a non stick skillet on low heat. Add the onions, the vegetables, sprinkle some salt and cook, stirring occasionally, until golden. You can optionally sprinkle some water, cover the pan and cook until the potatoes are cooked through.Once cooked, transfer the cooked vegetables to a plate. In the same pan add another tablespoon of oil, add the diced potatoes and cook. Stir occasionally and cook for about 13 minutes or until they form a golden crust. Meanwhile in a small bowl, mix the ketchup, soy sauce, water, Italian seasoning, minced thyme and stir well. Add the cooked mixed vegetables to the skillet along with potatoes. stir in the ketchup mixture and cook, stirring frequently. Cook for about 5 to 7 minutes or until the flavors blend in and the hash has browned nicely. Once done the Vegetarian Potato Hash is ready to be served.Serve the Vegetarian Potato Hash warm with Egg White Omelette with Spinach and Muskmelon (Kharbuj) Juice for breakfast.
