Sunday mornings often meant special food when I was growing up. My mother might make scrambled eggs or pancakes instead of the usual cereal and milk. Sometimes, if I had a friend over, she would fry up some bacon. When I got older we would often meet at McDonald’s for a breakfast biscuit before church. Nowadays I don’t eat bacon and it’s been a few years since I’ve eaten a McDonald’s breakfast sandwich, but my love for special food on Sunday mornings hasn’t changed. The rest of the week I’m content to eat oatmeal, fruit, or a bagel. On Sunday I want something delicious and warm.
Today I woke up with a craving for a spicy potato hash. Thus, this recipe was born!
4 petite red potatoes (not the really large ones), well scrubbed.
2 medium yellow onions
2-3 cloves garlic, minced (if you’re not a huge garlic fan like I am, use only 2 cloves)
1/2 teaspoon dried dill
1/4-1/2 teaspoon cayenne pepper (I like mine super spicy, so I used 1/2 teaspoon)
3 large handfuls raw spinach (approximately 8 ounces)
2 medium tomatoes, de-seeded and diced.
Salt and Black Pepper
1. Heat a half-inch layer of vegetable broth in a ceramic/non-stick skillet. Dice the red potatoes. Add the potatoes to the veggie broth and simmer until fork tender, approximately ten minutes. Add splashes of veggie broth if it seems dry or if the potatoes are sticking. Once the potatoes are cooked, set aside.
2. Heat a well seasoned cast iron skillet over medium heat. While the potatoes are simmering, slice the onions thinly (or dice, whichever you prefer). Line the skillet with a thin layer of veggie broth and add the onions. Saute until soft and slightly caramelized, approximately 7 minutes. Add splashes of veggie broth if your pan gets too dry. Add the minced garlic and saute for an additional minute, until the garlic is fragrant.
3. Add the potatoes to the onion mixture along with the dill and cayenne pepper.
4. Fold in the spinach and saute until wilted, about 2 minutes.
5. Add the diced tomatoes, salt and pepper to taste, and stir gently until the tomatoes are warmed through.
Variations: This hash is not crispy, because no oil is used in the sauteing. If you prefer crispy potatoes, spread them in a single layer on a baking sheet and broil on hi for a few minutes, or until browned. Watch the potatoes carefully so they don’t burn.
Sauteing onions slowly over a lower heat makes them sweet and delicious!
It’s important to fold in the spinach gently, and not stir around in a circle, which may break up the potatoes.
You can top the finished hash with fresh avocado or cashew cream to cool it down a bit, if it’s too spicy!