POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
POTATO & CHORIZO BREAKFAST HASH
Provided by Kate McCullough
Categories Breakfast Jamie Magazine Pork Father's day Christmas Sausage Chorizo
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
Nutrition Facts : Calories 491 calories, Fat 25.2 g fat, SaturatedFat 8.7 g saturated fat, Protein 26.4 g protein, Carbohydrate 42.2 g carbohydrate, Sugar 8.1 g sugar, Sodium 2.6 g salt, Fiber 5.7 g fibre
SMOKED SAUSAGE-POTATO HASH
With the variety of gourmet smoked sausages on the market these days, I wanted a recipe that was hearty, but still allowed the wonderful flavor of the sausage to shine through. With plenty of input from my father and my husband, this recipe was born.
Provided by Nancy in Texas
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet, reserving the drippings. Add the onion and green pepper to the drippings in the skillet. Cook and stir over medium heat until tender but still crisp. Stir in the hash browns and cook for about 5 minutes, until browned. Return sausage to the skillet, season with salt and pepper. Heat through and serve.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 26.4 g, Cholesterol 77.2 mg, Fat 43 g, Fiber 2.7 g, Protein 28.1 g, SaturatedFat 15.6 g, Sodium 2032.3 mg, Sugar 4.3 g
PASTRAMI AND POTATO HASH WITH FRIED EGGS
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Categories Bon Appétit Breakfast Potato Meat Egg Kid-Friendly Squash Beef Leek Sour Cream Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 servings
Number Of Ingredients 11
Steps:
- Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
- Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.
CRASH HOT POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
- Preheat the oven to 475 degrees F.
- Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!
HAM AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
- Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
- While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
ONE SHEET SPINACH, SHALLOT & POTATO HASH WITH EGGS & CHE
This recipe is a one-pan-wonder and its good for bteakfast, lunch, or dinner! Timing is key so dont get (too) distracted. first roast the vegetables that take the longest (potatoes & onions), then add kale, then eggs at the very end. Note: Preheat the baking sheet to save time & ensure that the potatoes are nicely crisped. NUTRITION PER SERVING: Calories 686kcal, Fat 42.0g, Proteins 27.2g, Carbs 56.3g
Provided by lizlewis20
Categories Spinach
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into ½-inch pieces (leave on skins for better health!). Chop or thinly slice shallots / onion. Chop parsley.
- In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, ½ teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step) and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes.
- Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with ½ tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with ¼ teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted.
- Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top.
- Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL. Return pan to same rack and broil until egg white is set, but yolk is still runny, 2-4 minutes. Watch closely!
Nutrition Facts : Calories 286.2, Fat 14.2, SaturatedFat 2.9, Cholesterol 186, Sodium 247.9, Carbohydrate 28.8, Fiber 7.3, Sugar 2, Protein 14.9
CHICKEN, SPINACH, AND POTATO HASH
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
- Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
- In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.
Nutrition Facts : Calories 295 g, Cholesterol 1 g, Fat 9 g, Fiber 6 g, Protein 20 g
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
Steps:
- In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
SPINACH & POTATO FRITTATA
This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d'oeuvre.
Time 50m
Yield Serves: 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
- Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan.
- Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes.
Nutrition Facts :
SWEET POTATO HASH WITH FRIED EGGS
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
- Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
More about "potato hash with spinach and eggs food"
EGG, MUSHROOM, POTATO AND SPINACH HASH - TIFFIN AND TEA
From tiffinandteaofficial.com
Ratings 6Category Breakfast, Breakfast/BrunchCuisine American, BritishTotal Time 40 mins
- Cut the potatoes into 1/2 inch chunks. Put into a large ovenproof frying pan, season and drizzle with 1 tbsp olive oil. Roast in the oven for 22 minutes.
- Add the remaining oil and butter to a pan over medium/high heat. Once melted add the mushrooms and the garlic. Cook until water has leeched then evaporated, and the mushrooms start to turn golden - around 4 - 5 minutes.
- Remove potatoes from the oven, add to pan and stir in the spinach until it has wilted in the heat from the pan.
SWEET POTATO HASH (CALIFORNIA GREEK STYLE) WITH FETA & EGGS
From eastewart.com
5/5 (5)Total Time 20 minsCategory Breakfast, DinnerCalories 273 per serving
- Prepare the veggies: Peel the sweet potatoes, then shred them with a food processor, and set aside, then chop the onions by hand or in a food processor, and set aside. Chop the baby spinach, and set aside.
- Heat the olive oil over medium in a 12-inch cast iron, or other, skillet. Add the shredded sweet potatoes and toss to coat in the oil. Cook the sweet potatoes over medium for about 5 minutes, tossing regularly so they don't burn. Add the chopped onion and cook for an additional 4 minutes, then add the chopped spinach and cook for 1-2 minutes, or until wilted.
- Spread the veggie mixture evenly across the pan, and make 4 holes in the veggies. Next, crack one egg in each hole, and cook for ~ 2 minutes, then place a lid over the pan and cook for an additional 3 minutes, or until eggs are cooked to your liking.
ROASTED POTATO, SPINACH AND EGG BREAKFAST HASH
From simplysissom.com
Cuisine AmericanCategory BreakfastServings 6Total Time 45 mins
- Combine potatoes, onion, garlic, olive oil and taco seasoning on the baking sheet. Toss to coat and then spread into a single layer. Roast in oven until the potatoes are tender and beginning to brown, about 20 minutes.
- Reduce the oven temperature to 400. Add the spinach to the pan and stir. Return the pan to the oven for a few minutes, until spinach wilts. Once spinach is wilted, remove pan from oven and make 6 indentations in the hash. Break an egg into each indention. Roast until the egg whites are set, about 8-10 minutes (10 minutes results in a “hard” egg while 8 is a little runny). Top with green onions and parsley if desired. Serve immediately or separate it into portions to be stored in the fridge for up to 3 days.
EASY & HEALTHY SWEET POTATO SPINACH BREAKFAST HASH ...
From countrycleaver.com
Cuisine AmericanCategory BreakfastServings 6Total Time 40 mins
POTATO HASH WITH SPINACH & EGGS | KEEPRECIPES: YOUR ...
From keeprecipes.com
EGG AND POTATO HASH - WALKTOEAT
From walktoeat.com
5/5 (1)Total Time 31 minsCategory BreakfastCalories 320 per serving
- Add potatoes to a large skillet with lid or Dutch oven. Fill with water so that it covers the potatoes by about an inch. Add several pinches of salt and bring to a boil. Reduce to a simmer and cook under potatoes are fork tender, 8-10 minutes. Drain.
- Wipe out skillet. Add oil and heat over medium. Add onion and cook, stirring occasionally until beginning to soften, about 5 minutes. Add garlic and cook another 2 minutes until fragrant. Add kale and continue cooking until slightly wilted, about 3 minutes. Add potatoes and season with salt. Cook another 3 minutes until potatoes begin to brown.
- Make 4 wells in the mixture. Crack an egg into each well. Cover the skillet with lid and cook until egg whites no longer jiggle, but yolks are still runny when you shake the skillet, about 5-6 minutes. Taste and season with more salt.
PORK AND POTATO HASH WITH EGGS AND SPINACH - ASDA
From asda.com
4/5 (20)Total Time 40 minsCategory BrunchCalories 430 per serving
- On a baking tray, mix the pork and potatoes with the paprika, balsamic glaze, tomato purée, garlic and oil. Bake for 25-30 mins until the potatoes are crisp and the pork is cooked through. Add the spinach for the final 10 mins.
- Remove from the oven, make four small hollows and crack the eggs into them. Bake for 5 mins until the whites are cooked but the yolks are still runny.
SWEET POTATO HASH WITH BACON AND SPINACH - THE ROASTED ROOT
From theroastedroot.net
Cuisine AmericanTotal Time 30 minsCategory BreakfastCalories 371 per serving
- Heat a large (10 to 12-inch) cast iron skillet over medium-high heat and add the bacon. Cook, stirring frequently, until the bacon has crisped up and much of the fat has rendered, about 5 to 8 minutes. Use a metal spatula to transfer the bacon to a bowl or plate and set aside.
- Add the onions to the skillet and cook in the bacon fat until they begin to turn translucent, stirring occasionally, about 3 to 5 minutes. Transfer the onions to the same plate/bowl as the bacon, leaving the bacon drippings behind.
- Transfer the sweet potatoes to the skillet and stir very well until the potatoes are coated in bacon fat. Note: if at any point you run out of fat, add 1 to 2 tablespoons of avocado oil to the skillet. Cover the skillet and allow potatoes to cook undisturbed for 5 minutes. Use the metal spatula to stir the potatoes well, then cover the skillet again and cook another 2 to 3 minutes.
- Add the bacon and onions back to the skillet and incorporate them into the potatoes with the spatula.
BREAKFAST POTATO HASH WITH EGGS & BACON - EVOLVING TABLE
From evolvingtable.com
5/5 (2)Total Time 45 minsCategory Breakfast, BrunchCalories 296 per serving
- In a large cast iron skillet over medium-low heat add cut bacon. Cook for 10-12 minutes, or until fully cooked. Remove bacon pieces from the skillet and place on a paper-towel lined plate to let drain.
- Measure out bacon grease and add back in 3 tablespoons of it. If bacon did not put off that much grease, substitute the difference with butter or oil. Add onion and bell pepper. Sauté for 3-4 minutes over medium heat. Add garlic and continue sautéing for another 1-2 minutes.
- Push all of the vegetables to the side of the skillet and add cubed potatoes along with paprika, oregano, cayenne pepper, salt, and black pepper. Mix potatoes and seasonings until well combined.
- Cook for 10 minutes, stirring occasionally. Begin mixing in the onions and peppers within the last 2-3 minutes.
RED POTATO HASH WITH BELL PEPPERS AND SPINACH | NEIGHBORFOOD
From neighborfoodblog.com
Reviews 22Category BreakfastCuisine AmericanTotal Time 40 mins
- Meanwhile, chop the onion, bell pepper, and zucchini into bite sized pieces. After the 10 minutes are up, uncover the skillet and stir in the onion and pepper. Turn the heat up to medium high and cook for another 10-12 minutes or until potatoes are softened and vegetables are golden brown.
SHEET PAN POTATO AND EGGS HASH - LIVE SIMPLY
From livesimply.me
5/5 (2)Total Time 1 hr 15 minsCategory Breakfast, Main CourseCalories 1060 per serving
- Lightly grease a sheet pan so the potatoes won't stick (I use a spritz of avocado oil spray). Add the potatoes, pepper, and onion to a sheet pan, and toss to combine. Add the salt and pepper, and toss to coat the veggies with the seasoning. Spread the veggies on the sheet pan, and sprinkle the bacon throughout the veggie mixture.
- Quickly remove the sheet pan from the oven. Use a heavy spoon or spatula to toss the veggies and bacon together to evenly distribute the fat (from the bacon) with the veggies.
SPINACH AND POTATO BREAKFAST HASH - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Reviews 5Estimated Reading Time 2 mins
- Place a rack in the center of the oven and preheat to 425 degrees F. Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper. Bake potatoes for approx 30 minutes, or until cooked through. Poke the potato chunks with a fork, if they're tender they're done.
- While potatoes are baking, cook and crumble the sausage and then set aside. heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. Add the diced peppers and onions and cook until browned and broken down, about 8 minutes. Season with salt and pepper as it cooks. Add the minced garlic, and cook for 1 minute more. Remove from pan and place in a bowl to the side.
- Return the pan you cooked the onions and peppers in to a medium flame. Add the sliced, cooked sausage and potatoes. Fry a few minutes or until crispy, if not already crisp from the oven. Add the onion and pepper mixture and fold to incorporate. Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.
ROASTED SWEET POTATO AND SPINACH BREAKFAST HASH - BAREFEET ...
From barefeetinthekitchen.com
5/5 (4)Total Time 1 hr 10 minsCategory BreakfastCalories 469 per serving
- Preheat the oven to 400 degrees. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly. Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.
- When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.
- Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.
- In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs. Enjoy!
KIELBASA POTATO HASH WITH SPINACH - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
5/5 (1)Estimated Reading Time 4 minsServings 4Total Time 30 mins
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add potatoes and water and quickly cover pan to let potatoes steam and soften, about 15 minutes. Test potatoes with a fork to see that they’re tender.
- Remove lid and continue to cook, stirring only as needed, until water has evaporated and potatoes are just starting to brown, about 6 minutes. Add onion and kielbasa and cook, stirring as needed, until sausages are golden brown and onions are softening and caramelized about 5 minutes more.
- Meanwhile, mix together salt, pepper, mustard, vinegar, and maple syrup. When potates and kielbasa are dark golden brown, remove from heat and add dressing to pan, tossing to coat. Cook 1-2 minutes until sauce thickens a bit.
SPINACH CHICKPEA SWEET POTATO BREAKFAST HASH
From wholeandheavenlyoven.com
5/5 (2)Total Time 1 hrServings 4Calories 333 per serving
- Place sweet potatoes in a medium pot of lightly salted water, just enough to cover sweet potatoes. Bring sweet potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until just barely tender, about 5 minutes. (a paring knife should go through a cube with just a bit of resistance) Drain sweet potatoes and pat completely dry with paper towels.
- Preheat oven to 400F. In a 9-in cast iron skillet or a large regular skillet, heat 1 tablespoon oil over medium-high heat until shimmery. Add pepper and onion and saute 2-3 minutes until vegetables are tender.
- Add spinach, chickpeas, garlic, and paprika and saute an additional 2-3 minutes until spinach is wilted. Season with salt and pepper to taste and transfer mixture to a bowl.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat until shimmery. Add pre-cooked and dried sweet potatoes in a single layer in pan. Let sweet potatoes cook without stirring 2-3 minutes until crispy, then use spatula to flip to opposite side and cook an additional 2-3 minutes until crispy. Season sweet potatoes with salt and pepper to taste.
SWEET POTATO HASH {QUICK AND EASY ... - IFOODREAL.COM
From ifoodreal.com
4.9/5 (7)Total Time 30 minsCategory BreakfastCalories 395 per serving
- Stir, cover, reduce heat to low and cook for 12-15 minutes, stirring a few times. Potatoes should be cooked but firm.
EASY SWEET POTATO HASH WITH SPINACH AND SAUSAGE - COOK ...
From cookfasteatwell.com
- Preheat oven to 425 degrees F. Toss sweet potatoes cubes together with 2 teaspoons oil and salt on a rimmed baking sheet. Roast until golden brown and fork-tender, about 30 minutes. About halfway through roasting, remove pan from the oven and stir the potatoes with a metal spatula. This helps them brown evenly.
- When the potatoes are ready. Turn off the oven. In a Dutch oven, heat remaining oil over high heat. Add the sausage, cook, breaking up the sausage with a potato masher or fork, as it cooks. Add the onions, garlic, sage (if using), and black pepper. Cook, stirring frequently, until the onions are soft, about two minutes.
- Add the spinach. Stir constantly until the spinach wilts, about one minute. Add the cooked potatoes, stir to combine.
- If serving with eggs, slide four eggs right onto the surface of the hash. Reduce heat to low. Cover the Dutch oven and cook for four minutes or until egg is done to your likening. Serve with salt and pepper--and a little hot sauce, of you like.
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