Sweet Potato and Spinach Hash

Instructions

1. Step 1

   Using the chef's knife, dice the onion, mince the garlic, and confirm the spinach is washed and thoroughly drained before roughly chopping it. Keep the sweet potato peeled and diced into 1.5 cm cubes.

   Cookware: Chef Knife

2. Step 2

   Measure the olive oil into the skillet over medium heat, then add the onion and garlic and sauté with the wooden spoon for 5 minutes, until the onion softens and the garlic smells fragrant.

   Timer: 5 min (scalable)

   Ingredients used: 2.0 clove Garlic, 30.0 ml Olive Oil, 100.0 gr Onion

   Cookware: measuring spoons, skillet — medium heat, wooden spoon

3. Step 3

   Add the sweet potato and stir to coat it in the seasoned oil. Cook over medium heat for 18 minutes, stirring regularly, until the cubes are tender and lightly browned.

   Timer: 18 min (scalable)

   Ingredients used: 400.0 gr Sweet Potato

   Cookware: skillet — medium heat, wooden spoon

4. Step 4

   Add the spinach and salt, then stir over medium heat for 3 minutes until the spinach is fully wilted and no excess moisture remains. Serve the hash warm from the skillet.

   Ingredients used: 3.0 gr Salt, 150.0 gr Spinach

   Cookware: measuring spoons, skillet — medium heat, wooden spoon