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.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 3  large  red potatoes (cubed)
• 1  large red onion (chopped)
• 3  garlic cloves (minced or finely chopped)
• 2  teaspoons paprika
• 2  tablespoons lemon juice
• 1⁄4 cup parmesan cheese (grated)
• 2  cups  Baby Spinach (or just a big handful, chopped)
• 1⁄4 cup flat leaf parsley (chopped)
•  salt & pepper (to taste)

Directions

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