Spinach, Onion and Potato Hash

By LyndaLee

A hint of curry and fennel add depth of flavour and a slight Indian touch to this dish.

Ingredients

• 2 tbls reduced calorie margarine
• 2 onions thinly sliced
• 1 tbl sugar
• 1/2 tsp fennel seeds, lightly crushed
• 2 15oz cans sliced potatoes, drained
• 2 tsp paprika
• 1 tsp curry
• 1 10oz package frozen spinach, thawed and squeezed dry
• 1/4 cup water
• 1/2 tsp salt

Details

Servings 4

Preparation

Step 1

1. Melt the margarine in a large nonstick skillet over medium high heat, then add the onions, sugar and fennel. Saute until golden 7-8 minutes. Reduce the heat to medium, then add the potatoes, paprika and curry powder. Cook, stirring frequently, until the potatoes are browned and tender, 8-10 minutes.

2. Stir in the spinach, water and salt. Cook until the liquid evaporates and the spinach is heated thorough, about 3 minutes.

Per serving: 1 cup - 173 calories
4g fat, 1g saturated fat, 818mg sodium, 33g carbohydrate, 7g fiber, 5g protein, 96mg calcium