Return to Content

Meatless Bulgur Hash

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

Yield: 4 to 5 servings

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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return 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