Potato Spinach Hash with Feta and Eggs
This Greek-inspired scramble makes a savory start to the day!
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)
Olive oil, salt and pepper
In a medium saucepan, cover potatoes with water and bring to a boil. Cook until tender and then allow to cool.
- Slice or dice the cooled potatoes.
- 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.
- Add spinach and optional feta. Continue stirring occasionally until spinach wilts and feta melts.
- 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.