To start preparing the hash of vegetarian potatoes, first make all the ingredients cut and ready and keep them alongside.
Heat 2 tablespoons of oil in a non stick pan over low heat. Add the onions, vegetables, sprinkle some salt and cook, stirring occasionally, until golden brown. You can optionally sprinkle with water, cover the pan and cook until the potatoes are cooked.
Once cooked, transfer the cooked vegetables to a plate.
In the same pan add another spoonful of oil, add the diced potatoes and cook. Mix from time to time and cook for about 13 minutes or until they form a golden crust.
In the meantime, in a small bowl, mix the ketchup, the soy sauce, the water, the Italian seasoning, the chopped thyme and mix well.
Add the mixed vegetables cooked to the pan together with the potatoes. Mix the Ketchup mixture and cook, mixing frequently. Cook for about 5-7 minutes or until the flavors merge and the hash has been brought well. Once done, the vegetarian potato hash is ready to be served.
Serve the vegetarian potato hot hash with white egg omelette with spinach and muskmelon juice (Kharbuj) for breakfast.
