curried potato hash with baby spinach

Uh, it’s cold. Not sure if anyone’s mentioned that yet. Had you noticed?

If for some insane reason you insist on going outside, might I suggest that you put on a hat? Then…wrap yourself in a sherpa blanket and have someone cart you around while you take a nap. I am helpful. You’re welcome.

(no baby hands were frozen in the making of this picture)

Back indoors, you may need some hot chocolate. And a light dinner that comes together so quickly, your baby will only get to scream at you from his highchair for a minute, tops, while you frantically stir in the cilantro.

My Indian food is never pretty. It is, however, delicious (and warming)!

I cobbled this together from bits ‘n pieces from the fridge, aiming for the flavor of a samosa. My only regret is not throwing a fried egg on top. If you truly want to take this to Samosa Town, throw in some peas instead of greens.

Ermahgerd it’s snerring! Gots to show Felix…laters!

How to make: Bring the water in a steamer to a boil; once it’s a steamin’, dump one peeled and chopped russett potato and one peeled and chopped sweet potato into the basket. Cover and steam just until tender. Mine took about 15 minutes ’cause they were chopped pretty large. Meanwhile, heat about a tablespoon of butter or oil over medium-high heat in a big cast iron pan. Add one small diced onion and cook, stirring regularly until translucent and browned. Then stir in 1/2 a teaspoon minced fresh ginger and 2 minced cloves of garlic, and cook for just a minute. Stir in half a bag of baby spinach until wilted. Then dump in your steamed potatoes and spices. I used about 1/2 a teaspoon curry powder, a large pinch each of cumin and coriander ’cause I love them so much, a small pinch of cayenne, and a little salt. Smash those taters with your spatula, and toss everything together until well combined over medium heat. Sprinkle in a few tablespoons of water or broth if it’s a little dry (perhaps you undercooked the potatoes a little, you impatient cook, you! Ahem.) Finish it off with a squeeze of fresh lemon juice and finely chopped cilantro. And don’t be silly, throw a fried egg on top.

To recap, you’ll need:

a russett potato

a sweet potato

butter or oil

a small white onion

fresh ginger

garlic

baby spinach

curry powder

…and, optionally:

cumin, coriander, and cayenne

fresh lemon juice

cilantro

fried egg

Any questions? I’m here for ya!