Egg Potato Spinach Hash recipe for small potatoes

Egg, Spinach and Potato Hash

Name: Egg, Spinach and Potato Hash
Prep time: 10 min
Cook time: 35 min
Ingredients: 16 oz. Tasteful Selections® potatoes; 3 tbsp. olive oil, divided; Salt and pepper, to taste; ½ medium yellow onion, chopped; 2 garlic cloves, minced; 2 c. fresh baby spinach; ¼ c. feta, crumbled; 5 eggs; 1 tbsp. fresh parsley, chopped

This egg, spinach and baby potato hash is a great breakfast potato recipe that is easy to make and serves four.

Prep10

Cook35

Serves4

Course Breakfast

Variety Fav(s) Sunburst Blend™

Cook Type Oven

Dish Type Healthy

Quick, Easy, Convenient 1-Dish Meals

Season Fall, Winter

Bite Size Nibbles

Ingredients

16 oz. Tasteful Selections® potatoes
3 tbsp. olive oil, divided
Salt and pepper, to taste
½ medium yellow onion, chopped
2 garlic cloves, minced
2 c. fresh baby spinach
¼ c. feta, crumbled
5 eggs
1 tbsp. fresh parsley, chopped

Instructions

Preheat oven to 425-degrees. Place a large cast-iron or oven proof skillet on the middle rack.
Toss potatoes, 1 tablespoon olive oil, salt and pepper. Transfer potatoes to the hot skillet and arrange in an even layer. Roast for 15-20 mins, or until fork-tender.
Remove the skillet from the oven and add remaining 2 tablespoons of olive oil, onion and garlic. Cook over medium-high heat for 3-4 minutes, or until onions are softened. Stir in spinach, and cook until wilted.
Sprinkle feta over potato mixture, make 5 spaces with a spoon, and crack an egg into each space. Cover and cook over medium heat for 5-7 minutes, until whites are set and yolks are still runny. Sprinke with parsley and serve immediately.