Potato Everything Hash (Stove-Top)

"There are so many flavours I love with potatoes. Whenever I'm making something that takes time I like to make some more long-winded potatoes to go with it. This is a version I have thrown together several times now. It has practically everything in it but always seems to be a winner."
 
Download
photo by Wendy-Bob photo by Wendy-Bob
photo by Wendy-Bob
Ready In:
30mins
Ingredients:
9
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Par-boil the potatoes for approximately 5-10 minutes.
  • Soften the onion and garlic in a large frying pan with a knob of butter.
  • When the potatoes are softened but not totally cooked, use a slotted spoon to transfer them into the frying pan with the onions.
  • Cook on a medium heat for 5 minutes, stirring regularly.
  • Add the paprika, lemon juice and parmesan cheese and cook for 5-10 minutes or until the potato is totally cooked through.
  • Add the chopped spinach and stir well. It should only take a minute or so for it to cook down.
  • Remove from the heat, mix in the parsley and season well with salt and pepper.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is very good. I did end up using 1/4 cup butter, 1/4 teaspoon pepper, and 1/8 teaspoon salt. The next time I make this I will add additional lemon juice right before I put in the spinach. And I will put shredded parmesan on last. Thanks for sharing Wendy-Bob. Made for Zaar Chef Alphabet Soup Game.
     
  2. I made this recipe today and it was phenomenal, I would recommend this recipe to all, If you don't like potatoes you will after tasting this delicious recipe.
     
Advertisement

RECIPE SUBMITTED BY

Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes