This is something I threw together to use up a few things before they went bad, and ended up with a plate of magics. Weeks later, we are still eating this once or twice a week and is one of Joshua’s favorite meals. I’ve never been very much of a potato person, but man, you can’t hardly beat crispy seasoned potatoes dipped in runny egg yolk.
Potato, Onion & Spinach Hash
Printable recipe
Printable recipe with picture
1 medium potato
2 thick slices of sweet onion
1/2 cup fresh spinach
Extra-virgin olive oil
Garlic salt & pepper to taste
Pierce the potato through the middle with a knife and microwave for 3 minutes, or until tender all the way through. Meanwhile, dice the onion. Once the potato is cooked, put a skillet on medium-high heat, and cut the potato into small cubes, removing the peel if you wish. Once the skillet is hot, add a generous swirl of olive oil to the pan, along with the potato and onion. Stir to coat with the oil, then sprinkle with garlic salt and pepper to taste. Allow to cook without stirring until golden brown on one side, then stir, trying to turn over as many of the pieces as possible. Allow to sit again until golden brown, then add the fresh spinach and cook for a few more minutes, until wilted and soft. Serve hot with eggs, or as a side dish.
Veronica's Cornucopia 