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Spinach & Cheese Breakfast Skillet Recipe

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This recipe for Spinach & Cheese Breakfast Skillet is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small russet potato (scrubbed w/skin on)
2 slices of bacon
1 tablespoon extra-virgin olive oil
3 cups baby spinach
1/8 tsp salt
2 large eggs
2/3 cup shredded cheddar cheese (1.5 oz)
Freshly ground pepper
Directions:
Directions:
1. Prick potato in several spots with a fork; microwave on High for 4 minutes. Let cool for 5 minutes and 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 dripping in the pan. Add oil and diced potatoes and cook, stirring frequently, until the potatoes are browned, (5 min). Add spinach; stir to combine and just wilt (1 min). Season with salt.

3. Make 2 wells in the center of te hash and crack on egg into each well. Reduce the heat to medium and cook until the eggs are partially set (2-3 min). Sprinkle with cheese, cover and cook until the cheese is melted and the egg whites are completely set (1-2 min)

4. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.

*Make Ahead Tip: Cool and refrigerate the microwaved potato (step 1) in an airtight container for up to 1 day
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes prep
Personal Notes:
Personal Notes:
Be careful not to overcook the potato, because that will make it hard to sauté

 

 

 

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