Potato Breakfast Hash with Spinach (with oil-free option)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Fall in love with this satisfying, savory breakfast! This one-skillet breakfast hash is made with a mix of sweet and gold potatoes and spinach for a healthy kick!
Course:
Breakfast
Cuisine:
American
Keyword:
hash, potatoes
Servings: 2
Calories: 158 kcal
Ingredients
- 1 tbsp olive oil or 2 tbsp vegetable stock
- 1 garlic clove minced
- 1/2 medium onion diced
- 1 medium sweet potato peeled and diced into 1/2-inch squares
- 2 medium gold potato peeled and diced into 1/2-inch squares
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp paprika
- 1 tsp salt
- 1/8 tsp black pepper
- 2 cups spinach
- 1 tbsp chopped parsley
- Red pepper flakes
Instructions
-
Heat olive oil in a large non-stick skillet on high heat. Add garlic and cook for 30 seconds. Add onions and cook for 1 minute. If making an oil-free version, there’s no need to heat the vegetable stock. Just heat the skillet, then add vegetable stock and proceed with cooking directions.
-
Stir in diced sweet and gold potatoes. Add all the spices except for red pepper flakes. Cook for 6 minutes stirring once to prevent sticking.
-
Partially cover the skillet with a lid leaving a few inches open to let the steam to escape. Reduce heat to medium and cook for 13 minutes. Stir once half-way through.
-
Stir in spinach. Turn off heat. Cover with a lid to let spinach steam.
-
Sprinkle with fresh chopped parsley and red pepper flakes.
-
Store in an air-tight container in the fridge for up 3 days.
Recipe Notes
Nutrition Information (per serving): Calories: 158 Fat: 3.8 g Saturated fat: 0.6 g Carbohydrates: 29.9 g Dietary Fiber: 5 g Sugar: 1.8 g Sodium: 602 mg Protein: 2.5 g