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Tag Archives: whole foods

Potato, Onion & Spinach Hash

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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

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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.

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Simple Goulash {aka American Chop Suey}

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Growing up, I always made goulash with an Italian flare because I did not understand what goulash was supposed to be.  (Obviously I was a self-taught cook–Mom and I did not get along well together in the kitchen so I did things my way!)  I equated pasta and tomatoes with Italian, so I added in Italian spices and used spaghetti sauce to coat the noodles. I have finally come to understand that goulash has Hungarian roots and although my latest concoction is more how most Americans make it, I can’t claim that it has any resemblance to the original dish it was named for. All I can say is that it’s fast, it’s delicious, and satisfying!

Simple Goulash


Printable recipe

Printable recipe with picture

1 cup whole wheat elbow macaroni
1 1/2 lbs 97% lean ground beef
1 onion, chopped
1 green pepper, chopped
2 (14.5 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 teaspoon paprika (Hungarian if you have it!)
1 teaspoon garlic powder
fresh cracked pepper

Boil macaroni until al dente. Meanwhile, cook hamburger along with onion and green pepper in skillet over medium-high heat until cooked through; drain. Add in remaining ingredients, stirring until the tomato paste is dissolved, and stir in macaroni. Serve hot.

Makes 8 servings: 271 cal; 6.8 g fat; 32.3 carb; 5 g fiber; 23.8 g protein

Recipe source: adapted from my friend, Sandy S.

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