Southern Okra Hash with Tahini Aioli is a delicious fusion of Southern comfort food and modern, global flavors. Combining crispy potatoes, tender okra, and the sweetness of red bell peppers, this hash is elevated by adding a creamy, rich tahini aioli and a fried egg. It’s a dish that combines the heartiness of traditional Southern cooking with the bold, nutty flavors of a Middle Eastern-inspired tahini, making it a standout option for brunch, lunch, or even a quick dinner.
Okra, a staple in traditional Southern cuisine, is praised for its versatility, but it’s also known for its slimy texture when cooked. To avoid that, briefly blanching the okra is critical. This process removes the unwanted slime while keeping the okra tender and ready to contribute to the dish’s flavors.
Potatoes add a necessary heartiness and crispy texture to this hash. Red bell peppers and onions are sautéed to add a layer of sweetness and color, balancing the dish.
The tahini aioli truly sets this dish apart from a traditional Southern hash. Tahini, a creamy paste made from ground sesame seeds, brings a nutty richness to the dish, while garlic and lemon juice in the aioli add a punch of acidity and brightness. This Middle Eastern-inspired sauce drizzled over the hash provides a surprising yet complementary flavor contrast to the otherwise savory ingredients.
This unexpected addition bridges the gap between two cuisines. The tahini aioli’s creamy texture contrasts with the crispy potatoes and tender okra, ensuring each bite is an explosion of flavor. It’s a culinary adventure that introduces new and exciting flavor combinations, perfect for those who love to explore fusion cooking.
A fried egg on top completes this dish, providing additional richness and ensuring a well-rounded meal. Whether you prefer your egg sunny-side up or over-easy, the runny yolk adds moisture and flavor to the hash. As the yolk breaks, it coats the okra and potatoes, enhancing the overall creaminess of the dish, especially when combined with the tahini aioli.
This Southern Okra Hash with Tahini Aioli is flavorful and incredibly versatile. It works as a hearty breakfast or brunch dish but could efficiently serve as a lunch or dinner option. The combination of crispy textures, fresh vegetables, and rich sauces makes it filling without being too heavy.
The dish is garnished with freshly chopped parsley and a sprinkle of Parmesan cheese, adding brightness and a savory finish. The parsley gives the hash a fresh, herby note, while the Parmesan contributes a sharp, salty kick that rounds out the flavors.
By blending Southern staples like okra and potatoes with global influences such as tahini aioli, this dish is a perfect example of modern fusion cuisine. It’s bold, hearty, and packed with layers of flavor, offering a unique take on traditional Southern cooking while introducing new, exciting elements from around the world. Whether you’re a fan of Southern food or love trying new flavor combinations, this hash will leave you craving more.
Southern Skillet Okra Hash with Tahini Aioli
4
servings15
minutes30
minutes45
minutesSouthern Okra Hash with Tahini Aioli combines crispy potatoes, tender okra, and sweet red bell peppers, topped with a fried egg and drizzled with creamy tahini aioli. This fusion dish blends Southern comfort with bold Middle Eastern flavors for a hearty and unique meal.
Ingredients
- For the Hash:
1 pound okra, sliced into 1/2″ rounds
2 large potatoes, diced
1 large red bell pepper, diced
1 small onion, diced
2 tablespoons extra virgin olive oil
1 tablespoon paprika
to taste, salt and ground black pepper
for serving, fried eggs
for garnish, freshly chopped parsley
for garnish, grated Parmesan cheese
- For the Tahini Aioli:
1/4 cup tahini
2 tablespoons mayonnaise
2 cloves of garlic, minced
1 lemon, juiced
1 tablespoon honey
as needed, water
to taste, salt and ground black pepper
Directions
- Prepare the Tahini Aioli:
Whisk together the tahini, mayonnaise, minced garlic, lemon juice, and honey. Gradually add water until the sauce reaches a smooth, drizzle-able consistency. Season with salt and ground black pepper to taste. - Blanch the Okra:
Bring a pot of water to a boil and blanch the okra for 3 minutes. Drain and set aside. - Cook the Potatoes:
Heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally. Remove and set aside. - Sauté the Vegetables:
Add the remaining tablespoon of extra virgin olive oil to the skillet. Add the onion, red bell pepper, and blanched okra. Cook for 5-7 minutes until softened. Season with paprika, salt, and ground black pepper. - Combine:
Add the cooked potatoes back into the skillet with the vegetables. Toss to combine and cook for another 3-4 minutes to let the flavors meld. - Fry the Eggs:
In a separate skillet, fry the eggs to your liking. Sunny-side up or over-easy works well. - Assemble:
Plate the okra hash, top with a fried egg, and drizzle with tahini aioli. Garnish with fresh parsley and grated Parmesan cheese.