So as I’ve mentioned before, T and I like to make our weeknight dinners on Sunday afternoon, so we don’t have to worry/waste time making something for dinner every night. This week we decided on a hash. Hashes are wallet and (can be if you make it) waistline friendly. Since I’m about to start working part-time in a few weeks, we decided to become even more budget conscious with our food. This has is heavy on the sweet potatoes and spinach, both nutritious and relatively inexpensive foods at the market. And the bonus about making a hash? Just about anything goes!
Kitchen Sink Hash
3 lbs of sweet potatoes, peeled and chopped
1 container of spinach (we use the large rectangular one sold at BJs, I think it’s a pound)
2 green peppers, chopped
1 onion, chopped
1 can of diced tomatoes with chiles
1 package of soy chorizo–found at Trader Joe’s
1/2 lb of shrimp
Cumin, chili powder, and dried cilantro to taste, I think we ended up using about 1-2 tablespoons of each, we like our spice!
In a large, heavy pot drizzle the bottom with olive oil and heat on medium-high heat. Add the sweet potatoes, onions, and spices and cook for about 10 minutes. Add the peppers and soy chorizo and cook for another 10 minutes. Next add the spinach in small batches and cook until it cooks down. Meanwhile, heat another pan on medium heat and add the shrimp with a little bit of cumin and chili powder and cook until the shrimp is cooked through. Set aside and let cool until the shrimp is cool enough to take the tails off. After taking the tails off, stir the shrimp and tomatoes into the hash. Cook until the potatoes are just tender (or all the way tender if you plan on eating this the same day it’s made). Serve or store in a Pyrex in the refrigerator.
Serves–I’m actually not sure, but I have a feeling using the amounts of ingredients we used it will serve at least 8.
Pretty easy huh? And it smelled so good! Can’t wait for dinner this week 🙂