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Barley Hash

This recipe was developed especially for Bob's Red Mill by Lorna Sass, author of "Whole Grains Every Day, Every Way." This recipe is wheat free but does contain gluten. Whole Grain! High Fiber, Lactose Free, Low Sugar, Soy Free, Vegan.

  • 3/4 cup Barley Grits/Meal
  • 1 tsp Salt , or to taste
  • 2 Tbsp Olive Oil
  • 1 Onion large-sized, finely diced
  • 1 Red Bell Pepper small-sized, seeded & finely diced
  • 1 Green Bell Pepper small-sized, seeded and finely diced
  • 1 tsp Thyme
  • 1/8 tsp Ground Chipotle (optional)
  • 1 Ground Black Pepper to taste


Step 1

Heat a heavy 3-quart saucepan over medium heat. Add barley. Stir frequently until barley emits a toasty aroma, about 3 minutes. Turn off heat. Stand back (barley will foam up) as you stir in 2 ¼ cups boiling water. Stir in ½ teaspoon salt. Return to a boil, cover, and reduce heat to low. Simmer for 12 minutes. Turn off heat, and let barley sit covered for 10 minutes.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a medium-sized nonstick skillet. Add onions and cook over medium-high heat, stirring occasionally, until limp and lightly browned, 3 to 5 minutes. Stir in bell peppers, thyme, chipotle (if using) and an additional ½ teaspoon salt. Cook an additional 2 minutes, stirring frequently. Stir onion mixture into barley. Add salt and pepper to taste.

Step 3

Evenly coat the nonstick skillet with remaining tablespoon of oil and heat until sizzling. Transfer barley to skillet and press into an even layer. Cook over medium-high heat. After 3 minutes, use a spatula to loosen edges and gently slide spatula underneath hash to prevent sticking. Continue cooking until bottom is well browned, 5 to 8 more minutes. Reduce heat if bottom threatens to burn.

Makes 4 servings.
Barley Hash

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4


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Products Used in this Recipe

Barley Grits/Meal

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