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–+ servings

Mini Potato Hash

Beverly Verwey
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Servings 2 people
Calories 456 kcal

Ingredients
  

  • 1 1/2 lbs mini potatoes cut into small 1/2 to 1" chunks
  • 1/4 cup low-sodium vegetable broth
  • 2 medium onions chopped
  • 1/2 root celeriac peeled and grated
  • 1 medium green pepper chopped
  • 1 medium yellow pepper chopped
  • 1 cup kernel corn fresh or frozen
  • 4 leaves spinach chopped
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp dried rosemary crumbled
  • 1 cup tomatoes halved

Instructions
 

  • Bring a large pot of water to a boil and cook the potatoes for 7 to 10 minutes or until the potatoes are just starting to soften. Drain and set aside.
  • In a large pan heat up the vegetable broth and add the onion, garlic, and celeriac root. Sauté for 5 minutes.
  • Add the green and yellow peppers and continue to saute for another 5 to 7 minutes or until they have softened. Add a little more broth as needed so the vegetables don’t stick to the pan.
  • Add the black pepper, paprika, rosemary and mix thoroughly.
  • Add the cooked potatoes and corn and cook for another 5 minutes. If you are adding the tomatoes to the cooking dish add them now. If you are going to use the tomatoes as a garnish or side dish leave them for when you plate the hash.
  • Lastly, add the spinach and stir until the leaves are wilted. Serve immediately.

Notes

You can prepare and cook the potatoes the day before and keep in the refrigerator until you are ready to use them in the hash.
You can also use other types of potato.
The tomatoes and spinach can be used as a side dish with a sprinkle of lemon juice.

Nutrition

Calories: 456kcalCarbohydrates: 86.9gProtein: 13.4gFat: 2.2gSodium: 123.9mg
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