Potato Spinach Hash with Feta and Eggs

This Greek-inspired scramble makes a savory start to the day!

Potato Spinach Hash with Feta and Eggs

Makes 4 servings

1/2 cup red onion, finely chopped
1 lb Yukon gold or fingerling potatoes
5 oz spinach
4 oz feta cheese, crumbled (omit for paleo or whole 30 option)
8 eggs
Olive oil, salt and pepper

In Advance:
In a medium saucepan, cover potatoes with water and bring to a boil. Cook until tender and then allow to cool.

Preparation:

  1. Slice or dice the cooled potatoes.
  2. Heat a drizzle of olive oil in a large saute pan over medium high heat. Add the onions and saute until translucent. Add potato slices and saute until they start to brown.
  3. Add spinach and optional feta. Continue stirring occasionally until spinach wilts and feta melts.
  4. Transfer potato spinach hash to bowls for serving and top with fried eggs.

Note - for additional flavor in a whole 30 or paleo option, cook some chopped bacon along with the onions.


Donna W

Donna W


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