Directions

  1. Heat oil in a large nonstick skillet over medium heat; add potato, cover and cook 6 minutes or until almost tender, stirring occasionally. Add plantain; cook, uncovered, 2 minutes or until almost tender, stirring occasionally. Add bell pepper and onion; cook 4 minutes or until tender, stirring occasionally. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add garlic, spinach, salt and black pepper; cook 2 minutes or until spinach is wilted and garlic is fragrant, stirring frequently. Makes about 4 cups.
  2. Serve hash sprinkled with pepitas, topped with hot sauce and sour cream, if desired. 
 

Tips & Tricks

This recipe would also serve 6 as a side dish.