Return to Content

Meatless Bulgur Hash

Yankee Plus Dec 2015


Meatless Bulgur Hash
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups water
  • 1 cup uncooked bulgur
  • 1/2 teaspoon salt
  • 5 medium all-purpose potatoes, peeled and diced into 1/2-inch cubes (about 3-1/2 cups)
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce


Bring the water to a boil in a small saucepan. Stir in the bulgur and salt. Return to a boil, then lower the heat to a low simmer and cover. Cook for 15 minutes, until all the water is absorbed. Remove from the heat.

Meanwhile, cover the potatoes with salted water and bring to a boil in a large saucepan. Cook for about 10 minutes, until tender. Drain, reserving the potato water as well as the potatoes.

Heat the oil in a large cast-iron skillet and stir in the onion and garlic. Saute over medium heat for 7 minutes, then stir in the cooked bulgur and potatoes. Stir the soy sauce into 1/2 cup of the reserved potato water and pour it over the hash. Cook another minute, then serve at once.

Updated Thursday, May 8th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111