Cajun and Jalapeño Potato Hash

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Yum! This dish was created out of pure creative necessity. I opened my fridge and saw that my spinach and mushrooms really needed to be depleted, otherwise I would risk them going bad. I also had some jalapeños that were left over from a previous recipe. I hate food waste, so I immediately thought, “How could I put these together?” I love breakfast “bowls.” I’m not someone that needs my food separated. If anything, I feel each ingredient enhances the flavor of every bite. I decided to grab a potato and go to work. This recipe was made for myself, so it can be doubled and so on for more people.

I’m all about simple recipes. This hash is very easy to make if you have a little time in the morning or on the weekend. What you’ll need to get started:

Ingredients:

1 potato cubed (I used a red potato)
2-3 cups of spinach
2/3 cup chopped mushrooms (I used white mushrooms)
1/3 cup chopped red onion
1/2 jalapeño chopped
1 tbsp olive oil
1 tsp Cajun seasoning
salt and pepper to taste
optional: 1 egg or 1/3 cup chopped bacon

There are so many variations to this recipe to suit your dietary needs. It’s important to highlight that this dish can be made vegan, vegetarian or for our carnivores out there. Heck, if there aren’t enough veggies to suit your liking, you could even add fresh peppers or broccoli to this dish. Spice isn’t for everyone either. You could easily remove the jalapeños to tone down the heat level or substitute the Cajun seasoning with herbs. Whatever you chose, this dish is hands down amazing!

Directions:

1. Add oil to fry pan and heat over medium.
2. Add cubed potatoes to the pan with 1tsp of Cajun seasoning and salt/pepper to taste. Stir occasionally to ensure the oil and seasonings are evenly spread throughout the potatoes. If you’re going to add bacon, I recommend adding it during this step.
3. Once the potatoes are browned, add the red onions, jalapeño and spinach to the pan. Stir occasionally to ensure the seasoning and oil coat your veggies!
4. When the spinach starts cooking down (you’ll see it shrinking) add the mushrooms.
5. Remove from heat and transfer to a bowl to serve. Top with egg if desired.

This recipe serves 1.

 

Published by

Inspire Me, Gluten Free

My name is Lauren and I'm the creator of Inspire Me, Gluten Free! I'm here to help YOU get more comfortable in the kitchen! How? Great question; with the art of meal prepping! I'm not talking the boring prep that leaves you wanting more halfway into the week. I plan delicious versions of classic and unique gluten-free meals. Originally, I started meal prepping as a means to manage my budget and my waist line. What I didn't realize was just how much money I was saving monthly, because I was buying less and wasn't wasting money on unused or spoiled food. Choosing fresh ingredients helped me consistently lose 1-2 pounds a week. I had more time in the mornings/evenings, because I wasn't having to cook during the work week. All of these benefits made a world of difference in my life and they can do the same for YOU! Disclaimer: I am not a nutritionist or financial advisor. All statements are my own and are not affiliated with any groups or organizations. These are personal experiences being shared in the hopes that they can make a difference in other people's lives.

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