Mediterranean Hash

Have you ever bought an ingredient just because it was on sale and looked really good? I hate to admit it, but I have a tendency of falling into that trap, especially when I break the cardinal rule of never grocery shopping while hungry. That’s exactly what happened earlier this month when I made a quick stop to pick up some yogurt and milk and my eyes landed on a container of Feta cheese. Although I had no idea how I’d use it, I couldn’t resist!

So, I’ve had this container of Feta sitting in our refrigerator while I tried to decide on a great way to use it. Finally, I decided on something a little different that just sounded so good to me for some reason. It turned out exactly as I hoped. The Feta added a perfect little kick to the dish.

I used sliced Chicken & Spinach sausage because I had some on hand, but I think the meat could definitely be swapped for something else. Chicken would great.

Mediterranean Hash

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean Hash


  • 2 lbs baby red potatoes, quartered
  • 2 tbsp olive oil
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 1 lb chicken sausage, sliced (or substitute with another meat of your choice)
  • 2 cup frozen spinach, thawed
  • 1 tsp salt
  • 1 tsp rosemary
  • 1/2 tsp pepper
  • 1 6 oz can sliced black olives
  • 1/2 can crumbled Feta cheese


  • Place potatoes in a large pot filled with cold water. Bring to a boil and cook for about 15 minutes, just until fork tender. Drain and set aside.
  • Heat olive oil in a large skillet. Add onion and garlic and cook for 3 minutes. Add butter and cook until melted. Stir in sausage, spinach and seasonings. Cook for 5 more minutes, then add potatoes. Cook for about 15 minutes, stirring frequently, until potatoes and browned and crisp.
  • Remove from heat and stir in olives. Top with Feta and serve immediately.

Leave a Comment

Recipe Rating