ROSEMARY, SPINACH & POTATO HASH
ROSEMARY, SPINACH & POTATO HASH
#SIAintheKitchen
If there’s something I need to have for breakfast, it’s eggs and hash. I don’t care much about the choice of meat but there must be potatoes of some kind and some drippy, yolky egg.
Whenever I’m away in wine country or away on a weekend trip in British Columbia, I’m always in charge of the meals…and I wouldn’t have it any other way. I typically plan a dinner or two and breakfast with wine pairings (for dinner, guys!). Because we had leftover fresh rosemary from my rosemary, mushroom and spinach rotini, I didn’t want to see it thrown in the trash so I whipped up a rosemary, spinach and potato hash for breakfast.
Hash is probably one of the easiest things to whip up for breakfast. You can prepare while it cooking up the sauces or slow cooking the bacon. For this hash, it’s definitely more on the tender side as I essentially steamed the potatoes. If you prefer a crisper hash, keep in mind you’ll either have to deep fry the potatoes or have them pre-cooked first and then fried to a crisp in a hot pan.
With my limited amount of ingredients and live streaming on my Instagram, I was really pleased at how quickly this came together. Tons of rosemary-infused flavour, tender potatoes and just a balanced amount of spice, this hash is a great accompaniment to any breakfast dish.
ROSEMARY, SPINACH & POTATO HASH – serves 4
4 tbsp vegetable oil
¼ yellow onion, diced
1lb red potatoes, diced
1/8 tsp dried red chili flakes
2 sprigs fresh rosemary, leaves only
1 tsp kosher salt
dash celery salt
dash garlic powder
handful of baby Spanish
freshly ground black pepper
2 cups water, as needed
In a hot cast iron skillet, heat the oil over medium-high heat and add in the onions and saute until oftened, about two minutes.
Add in the spices and potatoes and fry until the potatoes get some colour, about five minutes.
Slowly dribble in some water to help steam and cook the potatoes. I used about two cups here and kept adding in more as the potatoes absorbed it. This process took about 7 minutes or so. Cook until the potatoes are fork-tender.
Turn off the heat and stir in the spinach until wilted. Season to taste with salt and pepper if needed. Serve immediately with a soft, runny egg.