1 cup oil for frying
1 (10 ounce) can iron cut oats
1 (10 ounce) package baby spinach, sliced
1 1/2 pounds baby sweet potatoes, peeled and sliced
1 (6 ounce) can chopped sweet onion
1 cup chopped fresh mushrooms
1/4 cup finely chopped celery
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon dried parsley
Heat oil in a large skillet over medium heat. Stir in oats, spinach, sweet potatoes, sweet onion, mushrooms, celery and salt. Cook until oats are golden brown and vegetables are tender. Stir in butter, garlic powder and parsley seasoning.
Fry potatoes in oil in a large skillet. Fry until golden, about 5 minutes. Drain on paper towels.