Empty Fridge Carrot & Spinach Hash with Fried Egg

Empty Fridge Carrot & Spinach Hash with Fried Egg ingredients

• 2 medium russet or yellow potatoes
• 2 tbsp olive oil
• 1/2 medium yellow onion
• 2 medium carrots
• 5 oz frozen chopped spinach
• 14.5 oz canned diced tomatoes
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• to taste hot sauce

How to make Empty Fridge Carrot & Spinach Hash with Fried Egg

1. Peel the 2 medium potatoes and cut them into 1/2-inch dice. Dice 1/2 medium yellow onion and finely chop or grate the 2 medium carrots.
2. Heat 2 tbsp of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and starting to soften.
3. Add the diced onion and chopped carrots to the skillet. Reduce the heat to medium and continue to cook for another 5-7 minutes, stirring periodically, until the onion is translucent and the carrots are tender-crisp.
4. Stir in the 5 oz of frozen chopped spinach and the 14.5 oz can of diced tomatoes (undrained). Cook for 3-5 minutes, allowing the spinach to wilt and the tomato liquid to reduce slightly.
5. Season the hash with 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine all the flavors.
6. Using the back of a spoon, create two small wells in the hash. Crack one large egg into each well. Season the eggs lightly with a pinch of salt and pepper.
7. Reduce the heat to low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Alternatively, transfer the skillet to a preheated oven at 375°F (190°C) for 5-7 minutes for oven-baked eggs.
8. Serve the hash immediately directly from the skillet, offering hot sauce on the side for an extra kick if desired.

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