Egg Potato Spinach Hash recipe for small potatoes

Egg, Spinach and Potato Hash

This egg, spinach and baby potato hash is a great breakfast potato recipe that is easy to make and serves four.
Prep10 minutes
Cook35 minutes
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


  • 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


  • 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.