BREAKFAST HASH
Ingredients:
- 2 Yukon Potatoes
- 1 Cup Butternut Squash
- ¼ Vidalia Onion
- ½ Cup Cherry Tomatoes
- 2 Cups Baby Spinach
- 2 Cloves of Garlic
- 1 Tbsp. Canola Oil
- ½ tsp. Kosher Salt
- Water
- Parsley
Directions:
- Clean, dry and peel potatoes. Cut into ½ inch chunks.
- Peel squash and cut into ½ inch chunks.
- Peel onion and slice into thin strips.
- Clean tomatoes and cut in half.
- Peel and mince the garlic.
- Clean and dry spinach.
- Heat oil in a non-stick skillet over medium-high heat.
- Add onions and potatoes to the pan. When the onions become translucent, stir ingredients and add the garlic and squash.
- Add 2 tablespoons of water to the pan and cover. Cook for about 10 minutes or until potatoes are tender. Stir frequently and add 2 Tbsp. water as needed to avoid sticking.
- Add remaining ingredients to the skillet and stir. Do not cover the pan. Continue stirring and adding water as needed.
- Cook until tomatoes are soft and spinach is wilted.
- Top with fresh parsley as desired.
If you haven’t figured it out by now this dish is just a twist on the classic fried potatoes most of us grew up eating Saturday morning. Goes great with sliced strawberries or any fruit of your choice.