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sweet potato and spinach hash recipe

Written on Tuesday, August 23, 2016 | 11:02:00 AM



Serves : servings 

Ingredients : 
- 2 medium sweet potatoes (about 9 ounces each), peeled and cut into ½-inch pieces
- Kosher salt
- 2 tablespoons olive oil
- 1 small onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 cups packed fresh baby spinach
- 2 teaspoons finely grated lemon zest (see Tip)
- 4 large eggs
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh mint leaves
- Labneh, homemade or store-bought, crème fraîche, or Greek yogurt, for serving (optional)

Preparation Method :
1) In a 10-inch nonstick skillet, bring ½ cup of water to a boil over medium-high heat. Add the sweet potatoes and ½ teaspoon salt, and cover the skillet. Cook until just tender, stirring occasionally, 4 to 5 minutes. Remove the cover and continue to cook until the water has completely evaporated, 2 to 3 minutes. Transfer the potatoes to a plate and wipe out the skillet with a paper towel.

2) Heat the oil in the skillet over medium heat until hot. Add the onions and garlic and cook, stirring often, until the onions are soft and golden, about 8 minutes. Stir in the potatoes and spread the mixture out in an even layer. Cook without stirring until the potatoes are hot and browned in spots, 3 to 4 minutes. Gently fold in the spinach and lemon zest, and cook just until the spinach is wilted. Season to taste with salt, and transfer the hash to a platter and keep warm.

3) Crack the eggs into the skillet, season with salt and pepper, and cook them to your liking. Top each serving of the hash with a fried egg, some mint, and a few dollops of labneh, if desired. 

tip :  Zesting a lemon removes the fruit’s protective outer layer and leaves it defenseless against the elements. To keep the fruit fresh, be sure to wrap it tightly in plastic wrap and store it in the fridge. 

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