Spinach potatoes

Ingredients for 3 servings:

• 4 m.-sized potatoes
• 1 onion(s), finely diced
• 450 g creamed spinach, frozen
• 125 ml broth, strong
• 1 clove(s) garlic, finely diced
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

easy and fast

Remove the spinach from the freezer. Lightly sauté the onions in oil in a slightly wider saucepan. Peel the potatoes and cut them into approximately 1 cm cubes, then add them to the onions along with the garlic. Slowly pour in the stock, just enough to cover the potatoes. Simmer for 5-10 minutes, but do not let the potatoes become overcooked. Now add the spinach to the pan and thaw, stirring and turning occasionally. Once the spinach is completely thawed, season to taste. I also like to add a dash of cream at the end, but it’s not necessary. The dish is ready when the potatoes are tender. We traditionally serve it with fried eggs, but I also like to have them as a side dish with meatballs or fried fish fillets. A little tip: A friend of mine occasionally uses a hand blender in the pan to make the potatoes more finely ground. Her children eat it that way, too.