Potato Hash with Tahini and Pickled Onions

November 11, 2021

This delicious vegan hash recipe is packed with flavor and texture! A drizzle of lemony garlicky tahini sauce over the veggies gives the dish a nuttiness and brightness that compliments the fall veggies in this dish. If you don’t have kale or cauliflower, use broccoli, cabbage, or any other hearty vegetable.  If you plan ahead, you can roast the veggies ahead of time and whip this dish up in ten minutes. 

Serves 2-3


2-3 small potatoes

5 pieces of kale, leaves and stems, washed and sliced 

½ head cauliflower

½ bell pepper or 2-3 mild chilis, sliced

½ onion, sliced

2 cloves garlic, sliced

2-3 Tbsp. vegetable oil 

2-3 Tbsp. olive oil

1 Tbsp. parsley, chopped


Tahini Sauce

1 Tbsp. Soom tahini 

3 Tbsp. water

1 clove garlic, minced

1 tsp. lemon juice 

1 tsp. olive oil 

1 tsp. salt 

Pickled onions

½ sliced red onion or shallot 

2 Tbsp. vinegar

1 tsp sugar

1 pinch salt 


  1. Preheat the oven to 400°F.
  2. Put the potatoes on a parchment lined sheet tray and roast until tender, about 45 minutes to 1 hour.
  3. On the same sheet tray,  rub the cauliflower with  olive oil, sprinkle with salt, and roast until tender and brown, about 30-45 minutes. 
  4. Remove the vegetables from the oven and cool until room temperature. Alternatively you can do this step a day ahead and leave the vegetables in the fridge overnight. 
  5. Once cool, break apart the potatoes into chunks and cut the cauliflower into bite sized pieces. 
  6. Meanwhile, make the tahini sauce by mixing all of the ingredients until you get a smooth sauce. Add more water or lemon juice to reach desired consistency. 
  7. To make the pickled onions, mix together the sliced onions, sugar, salt, and vinegar. Stir well to dissolve the sugar. Let marinate for 20-30 minutes, or overnight in the fridge. 
  8. In a skillet or cast iron pan, heat the vegetable oil until hot. Add the potatoes, and fry until crispy. Remove from the skillet and put in a large bowl. 
  9. Add another tablespoon of oil. Sauté the onions, garlic, and kale stems until lightly browned. Add the peppers, cauliflower, the rest of the kale, and stir until browned and warmed through. 
  10. Season the vegetables well with salt and remove from the heat. Add all of these vegetables to the bowl with your potatoes. Add the chopped parsley and a splash of olive oil and mix together. 
  11. To serve, plate the vegetables, and spoon over some tahini sauce, followed by the pickled onions. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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