Ingredients
Equipment
Method
- Prepare the vegetables. Loosely measure the frozen chopped spinach before cooking. Cook according to its package directions, including any minimum temperature and standing time; defrosting alone is insufficient. Drain in a colander, let cool enough to handle, then press firmly with a spoon or squeeze in a clean kitchen towel until it no longer drips freely. Break apart the greens. Scrub the potato, cut into even 1/2-inch cubes, and pat the surfaces dry. Dice the onion and measure the seasonings.
- Start the potatoes, about 4 minutes. Heat 2 teaspoons olive oil in the skillet over medium heat. Add the potato cubes in one layer. Leave them undisturbed for about 2 minutes, then turn and cook for another 2 minutes. A few pale golden faces are enough now; they do not need to be cooked through yet.
- Soften the onion, about 2–3 minutes. Add the diced onion and remaining teaspoon of oil. Stir occasionally until the onion starts to turn translucent. Lower the heat if it darkens quickly. Save the garlic powder and paprika for later.
- Cover and steam, about 6–8 minutes. Reduce the heat to medium-low. Carefully add 2 tablespoons water around the potatoes and cover with the lid. Stir once halfway through. At about 6 minutes, test the largest cube with the tip of a small knife: it should enter with only slight resistance. If the pan is dry and the center is still firm, add the extra tablespoon of water, cover for 2 more minutes and check again.
- Uncover, dry and brown. Remove the lid and return to medium heat. Let any visible water evaporate, usually about 1–2 minutes. Spread the potatoes back into a single layer and cook for about 3–5 minutes, turning only occasionally, until several faces have golden patches. If the center is still hard, return to the covered step before trying to brown further.
- Add the seasonings and spinach. Lower the heat slightly. Sprinkle in the garlic powder, smoked paprika, salt and pepper; stir for about 20 seconds, then immediately fold in the cooked, well-drained spinach. Cook for about 2–3 minutes, breaking up clumps, until the spinach is evenly hot and the skillet has no pooled liquid.
- Check and finish. The largest potato cube should cut easily with a fork, with no hard or chalky center. Take the skillet off the heat, add the teaspoon of lemon juice, taste, and adjust the seasoning if needed. Serve promptly for the best contrast between tender centers and browned edges.
Notes
Timing and yield: Allow about 10–15 minutes for preparation, including cooking and draining the spinach, and 20–30 minutes in the skillet: about 30–45 minutes total. The card uses the upper estimates. Extra steaming or a longer spinach package-cooking time can extend the session. Makes one large breakfast portion or two modest sides.
Spinach measure: Use loose plain chopped frozen spinach from a bag, not a solid block. Measure before cooking and draining. A defrost cycle alone does not replace the package cooking instructions.
Texture: If the potatoes are brown outside but hard inside, lower the heat, add the extra tablespoon of water, cover for about 2 minutes, and retest before browning further. Let visible liquid evaporate before the final browning stage.
Storage: Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days, and reheat to 165°F (74°C). If the spinach was cooked ahead, count storage time from that first cooking. A skillet reheats the hash with better edge texture than a microwave.