Spinach & Cheese Breakfast Skillet
recipe from EatingWell Test Kitchen
Ingredients:
- 1 potato (about 9 ounces), scrubbed (skin left on)
- 1 slice bacon
- 1 tablespoon extra-virgin olive oil
- 3 cups baby spinach
- ⅛ teaspoon salt
- 2 large eggs
- ⅔ cup shredded cheese (1½ ounces)
- Freshly ground pepper
Directions:
- Prick potato in several spots with a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into ½-inch cubes.
- 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.
- 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.
- Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.
Make Ahead Tip: Cool and refrigerate the microwaved potato in an airtight container for up to 1 day.
Try crumbled feta goat cheese, or Tulip Tree’s Haymaids in this dish. Swiss chard would make a nice substitute for spinach if you’re so inclined. And I’m thinking a bit of kimchi or kraut would not be a bad addition either.
