Spinach Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 medium potato (s)
- 1 onion (s), finely diced
- 450 g creamed spinach, frozen
- 125 ml broth, strong
- 1 clove garlic, finely diced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Take the spinach out of the freezer.
- Lightly sauté the onions in oil in a slightly wider saucepan.
- Peel the potatoes and cut into approx. 1 cm cubes and add to the onions together with the garlic. Slowly pour in the broth so that the potatoes are just covered. Let everything simmer for 5 - 10 minutes, but do not cook the potatoes until tender. Now put the spinach in the pot and let it thaw while stirring and turning. When the spinach is completely thawed, season to taste and season.
- At the end I always like to add a dash of cream, but it doesn`t have to be. The dish is ready when the potatoes are done.
- Traditionally, we usually have fried eggs with it, but personally I also like to add this to meat fritters or fried fish fillet.
- A little tip: a friend now and then goes into the pot with the hand blender to make the potatoes finer. This is how their children eat it too.
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