This recipe is free of gluten, and added sugar & is vegetarian. For a vegan option, just omit the sour cream.
5 lbs. Russet Potatoes
1 large red onion - sliced
2 large handfuls fresh spinach - rinsed & chopped
4 cloves garlic - minced
1/2 c. olive oil
2 tsp. fresh ground black pepper
1 tsp. red pepper flakes
1 tsp. coriander
1 tsp. basil
1 tsp. paprika
salt to taste
In a large pot boil the potatoes, covered in water over medium to medium-high heat for about 30min.
Drain the water, and set the potatoes out on a clean towel to cool & dry.
In a large pot, or dutch oven, heat the red onion in a couple tbsp. of the olive oil over medium heat, stirring often, until they begin to brown slightly.
Peel the cooked potatoes, and cut them into wide slices, before adding them to the pot with the onions. When all of the potatoes are added, add the garlic and the rest of the olive oil.
Add the spices & continue cooking over medium heat. Use a heavy spatula to turn the potatoes only once about every two to three minutes.
The goal is to get the potatoes that are in contact with the bottom of the pan to brown and crisp before turning them and incorporating them with the rest of the hash. It should take about a half an hour until the potato hash has turned golden brown. You may need to lower your heat to medium-low to keep the hash from browning too quickly.
Remove the hash from the heat & stir in the spinach & salt to taste.
Top with a dollop of sour cream & enjoy!