Tayyibat food guide
Kitchen overview
Potato and mushroom hash
Pan-crisped potato cubes with mushrooms and thyme.
A warm, hearty breakfast that also uses up leftover potatoes.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 10 min
- Cooking:
- 20 min
- Total:
- 30 min
- Difficulty:
- Medium
Times are editorial estimates.
Ingredients
- Regular potatoes600 g
- Mushrooms250 g
- Extra virgin olive oil3 tablespoon
- Natural thyme1 teaspoon
No common allergens identified from the ingredient list.
Based on ingredient names only; always check product labels.
Preparation steps
- Peel the potatoes and cut them into 1.5 cm cubes.
- Heat the olive oil in a large pan over medium heat and fry the potatoes for 12–15 minutes, turning often.
- Add the sliced mushrooms and thyme and fry for 5 more minutes until golden.
Serving suggestion: Serve hot, straight from the pan.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat