Spinach & Cheese Breakfast Skillet
ACTIVE: 20 minutes TOTAL: 20 minutes
TO MAKE AHEAD: Cool and refrigerate the microwaved potato (Step 1) in an airtight
container for up to 1 day.
Perfectly seared potatoes, wilted greens, fried eggs and crisp bacon combine in this
classic and satisfying hash.
1 small russet potato (about 9 ounces), scrubbed (skin left on)
1 slice bacon
1 tablespoon extra-virgin olive oil
2/3 cup shredded Cheddar cheese (11/2 ounces)
Freshly ground pepper
1. Prick potato in several spots with a fork; microwave on High for 4 minutes. Let cool for 5
minutes, then chop into 1/2-inch cubes.
2. Meanwhile, cook bacon over medium-high heat in an 8-inch cast-iron skillet until crisp.
Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil and
diced potatoes and cook, stirring frequently, until the potatoes are browned, about 5
minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
3. Make 2 wells in the center of the hash and crack one egg into each well. Reduce the heat to
medium and cook until the eggs are partially set, 2 to 3 minutes. Sprinkle with cheese, cover
and cook until the cheese is melted and the eggs whites are completely set, 1 to 2 minutes.
4. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.
Calories 707, Fat 42g (sat 15g, mono 20g), Cholesterol 425mg, Carbs 51g, Total sugars 3g
(added 0g), Protein 34g, Fiber 5g, Sodium 918mg, Potassium 1,795mg.