Spinach and Potato Breakfast or Dinner Hash

This is meant to be breakfast.

I made it for dinner.

Two versions. One with sausage (for dad) and one without (for mom and me). Because I’m nice like that.

Dad did all the dishes. He can be nice too.

Spinach and Potato Breakfast or Dinner Hash

Adapted from this recipe

makes 2 large or 4 small servings

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

1 1/2 pounds red potatoes, halved and then quartered (I cut them smaller so they’d roast faster)

2 tablespoons olive oil

6 ounces sausage, cooked and sliced (I used a mysterious Chinese sausage that as laying around in the fridge)

1 heaping teaspoon fennel seeds

salt and pepper to taste

2 to 4 cups baby spinach leaves

2 to 4 eggs, fried to desired doneness

Place a rack in the center of the oven and preheat to 400 degrees F.  Put aluminum foil on the baking tray and spray with PAM or olive oil cooking spray. Place diced potatoes on a lined baking sheet and spray with PAM, add a sprinkle of sea salt and pepper.  Bake potatoes for 20-30 minutes, or until potatoes are cooked through (fork-pokable). Remove when done and set aside until you’re ready.

While potatoes are baking, heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. (If you have raw sausage, cook them now and then remove from the pan).  Add the diced peppers and onions and cook until browned and broken down, about 6 minutes. Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute. Remove from pan and place in a bowl.

Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes.  Pan fry until the sausage and potatoes have crispy bits on them.  Add the fennel seeds.  Stir.   Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves.  Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs and you’d like and serve over hash.

We all really liked this dish. I packed up leftovers and my dad ate them up later in the evening. Score. Even if it meant brainstorming for tomorrow’s lunch.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s