Can I tell you about my favorite cozy kitchen fix?
There was this one rainy Tuesday (they always seem to sneak up when you least expect 'em!) when I came home, fridge basically empty besides a stray bag of spuds, half a sad box of mushrooms, and a crumple of spinach at the back. I did that classic open-the-door-five-times move—like new food would magically appear—and decided, fine, it’s potato night. What came out, after a bit of trial and error (and burning my tongue on the first taste, classic), actually turned into a regular request in our house. Who knew that combination would stick around?
Why You’ll Actually Love This—Scout’s Honor
I make this when I need something hearty but can’t handle complicated. My family goes a bit bonkers for it because it’s comforting, but it’s secretly packed with veggies (don’t tell my nephew—it took months before he realized there was spinach in here). Also, it’s easy to adapt if you've run low on something—I started tossing in random leftovers and, mostly, it still works. The only thing that tripped me once was using purple potatoes; kind of weirdly sweet, but hey, it looked fancy.
What You’ll Need—Plus the Odd Substitution
- 5 medium potatoes, peeled or not (I’m lazy; half the time I leave the skin on. Yukon Golds are my go-to, but honestly anything works—even red ones in a pinch.)
- 2 tablespoons olive oil (or a knob of butter if I’m feeling cheeky. My grandma swore by Kerrygold.)
- 1 medium yellow onion, sliced up (Red works, too. Or, once I used shallots because they were left over—yum.)
- 2–3 cloves garlic, minced (Confession: sometimes I use the jar stuff if I’m in a hurry. Not sorry.)
- 250g mushrooms, sliced (Cremini, button, or the fancy ones if you’ve got ‘em. Once, I tossed in some wild mushrooms from the farmer’s market—best twist yet.)
- 3 big handfuls of fresh spinach (or about 120g. Got frozen Spinach? Squeeze and chuck it in—just as good!)
- Salt and pepper to taste (I go heavier on the pepper, but you do you.)
- Optional: A splash of cream or almond milk, a sprinkle of paprika, or fresh herbs (thyme is golden, parsley works, whatever’s lurking in your fridge.)
Cooking Directions… with Real-Life Notes Sprinkled In
- Chop the potatoes. Cut ‘em into chunks—bite-sized bits. If you’ve left the skins on, just give ‘em a good scrub. (This is a good time to pop on your favorite playlist; trust me, it just flies by.)
- Boil or roast, your call. Some days I boil the potatoes till fork-tender (takes about 12-15 min), other times I roast ‘em at 200°C for crisp edges. If I’m short on patience, I go with boiling.
- Sauté onions and garlic. Grab your biggest frying pan, heat the olive oil, and toss in onions. When they go a bit golden (5 min?), add garlic. It’ll smell amazing. (And yes, sometimes I nearly burn it, but the aroma just gets more intense.)
- Mushroom time. Add mushrooms; don’t be freaked out by the watery look. They shrink! Stir, season with salt and pepper. This is usually where I sneak a cheeky taste to check seasoning.
- Spinach in! Pile it in—it looks like a lot, but it wilts down super fast. Toss everything together gently, so you don’t mush the mushrooms.
- Return the potatoes. Pop the potatoes back in with everything. Sometimes I drizzle a bit of cream or even toss in a handful of cheese at this point—makes it extra cozy.
- Final taste-test. Give it all a stir, poke about for any sneaky large potato chunks. Adjust seasoning. If you like it with more bite, stop now. If you want it creamier, add that cheeky splash of cream.
- Serve hot—and quickly, before the family swoops in.
Lil’ Notes From the Trenches
- I once tried to make this with entirely frozen veggies; not my finest hour. Texture went a bit mushy. Maybe not recommended, unless that’s what you’re after!
- Letting it rest for ten minutes before serving? Actually, the flavor gets deeper. But I hardly ever wait that long.
- If you love a crispy top, toss the finished mix in an oven dish, sprinkle with cheese, and broil for a couple of minutes. Kind of turns it into comfort food x 100.
Variations Worth a Shot (and One That Was...Not)
- Added feta and sun-dried tomatoes once—gave it a nice Mediterranean angle.
- For a vegan version, skip the cream and try coconut milk; it’s different, but tasty.
- Tried smoked paprika one time. Actually, didn’t love it—overpowered the other flavors. Your mileage may vary!
Handy Gear—but Don’t Sweat It if You’re Missing Stuff
Big skillet or frying pan (if all you have is a wok, that’ll do the trick—been there). Sharp knife, wooden spoon, and if you like super-crispy potatoes, a baking tray for roasting. Oh, and a colander if you’re boiling. Once in a pinch, I drained potatoes using the lid. Nearly lost half, so...just be careful.
How to Store This—But Good Luck Having Leftovers!
Cools well—just chuck it in a covered container and stash in the fridge for up to 3 days. (Though honestly, it barely makes it overnight in my house.) If you like it even better the next day, like me, sneak a spoonful cold as a snack. Actually kind of addictive.
How I Serve It—Tradition or Not
I love it with a big wedge of sourdough on the side, dunked right in. Sometimes we’ll fry up a runny egg on top—brunch, sorted. My cousin once added it to a breakfast burrito, and honestly, genius. If you want more ideas, I’ve looked up ways to use mushrooms that work great alongside this.
Learned the Hard Way—So You Don’t Have To
- I once tried rushing the mushroom step—ended up watery and bland. Now, I let them get some nice color. Worth the extra minutes, promise.
- Don’t be stingy with seasoning. Potatoes love salt and pepper (don’t ask me why—they just do it’s science or something).
Questions Friends Actually Ask Me…
- Can I use sweet potato? Yup! It’s a bit sweeter, the whole dish tastes different, but honestly nice if you feel like shaking things up.
- Can this be made ahead? For sure. Tastes good the next day, maybe even better, but maybe that’s just me. If you’re after tips for prepping veggies in advance, I found this guide super handy.
- Is this gluten-free? As is—yup! Unless you get wild with adding bread or fancy breadcrumbs.
- What protein goes well? Chicken thighs, grilled tofu, or just a big pile of beans on the side. I once tried it with salmon; wasn’t quite my thing, but might be yours?
- My mushrooms get soggy. Help! Actually, I find it works better if you don’t crowd the pan—cook in batches if needed. Also, patience. Not my forte, but makes a world of difference.
- Can I freeze this? Well, sort of. Textures get a bit mushier, but it’s not bad for a work lunch. Defrost slowly, though, or it gets watery. Trust me.
That’s pretty much the lowdown. If you try your own twist, let me know (unless you add ketchup—then maybe don’t tell me!). Or check out other folks’ takes for inspo. Happy spudding!
Ingredients
- 600 g potatoes, peeled and diced
- 250 g mushrooms, sliced
- 100 g fresh spinach leaves
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
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1Bring a pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes until just tender. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
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3Add the minced garlic and sliced mushrooms to the skillet. Sauté for 5-7 minutes until mushrooms are browned and any liquid has evaporated.
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4Stir in the drained potatoes, dried thyme, salt, and pepper. Cook for another 3-4 minutes, letting the potatoes soak up the flavors.
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5Add the fresh spinach and cook, stirring, for 2-3 minutes until wilted. Adjust seasoning as needed and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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