Hashbrowns with Sautéed Spinach
Hashbrowns with Sautéed Spinach

If you’re not digging the green feel free to skip the spinach and just make these as classic hash browns instead. We just like to sneak veggies in when we can. Also, feel free to get creative with your spices. Anything goes with potatoes!

Hashbrowns with Sautéed Spinach

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4 servings

INGREDIENTS

  • 2 tbsp cooking oil
  • 2 Russet potatoes
  •  4 cloves garlic, minced
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon lemon pepper
  •  ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried basil
  • 8oz fresh spinach
  • Salt and pepper to taste

DIRECTIONS

Place the potatoes in a pot and cover with water. Cover and bring to a boil. Cook for 18 minutes (potatoes should be tender but not fully cooked). Remove from water and let cool until you are able to handle them.

Remove them from their skins and cut into ½ inch cubes. In a large fry pan heat the oil over medium high heat. Cook the garlic for 1 minute, until fragrant. Add the potatoes along with all of the spices. Let the potatoes cook until they are browned and crispy on the underside, and then flip them. Continue this process until uniformly browned and cooked through. Before serving, place the spinach over top of the potatoes along with 1 tbsp of water. Cover with a lid and cook until wilted. Remove the lid and stir to combine. If there is any liquid remaining in the pan then continue to cook until it is evaporated otherwise season with salt and pepper and serve.