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 minutes
Cook35 minutes minutes
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
- 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.