Sunday Morning Eggs

Sunday mornings are such a treat. No one is rushing out the door–no school, no work, no ballet rehearsal. We get to enjoy each others company, maybe watch a little Sunday Morning on CBS, maybe listen to some quiet music while reading by the fire, maybe get mom in the kitchen to make everyone breakfast… So yes, on this rainy morning in February, I got off the couch to make my family Sunday Morning Eggs!!

In a large skillet heated with olive oil, add the diced potatoes, spices and garlic and cook on medium heat for 10 minutes. Add the mushrooms and scallions and continue cooking. When the vegetables are done (pierce potatoes with knife to test for tenderness), add the spinach cooking until wilted.

Meanwhile, in another skillet, fry your eggs to your liking. When done, place them directly on top of your vegetable hash. Have your family serve themselves right from the skillet! Oh so yummy on a Sunday morning….

Ingredients:

2 russet potatoes, cubed in small pieces
2 tablespoons olive oil
1 teaspoon oregano
½ teaspoon ground rosemary
1 clove garlic, crushed
½ teaspoon black pepper
5 large button mushrooms, sliced
6 scallions, trimmed and sliced
¾ cup fresh spinach
2 eggs per person
salt and pepper to taste

Vegetable hash serves 4-6 people depending on how hungry they are!

You can add other vegetables to your potatoes such as peppers, tomatoes, onions–pretty much whatever vegetable you like will taste delicious in this dish.

Tips for Success

Cut the potatoes small and even, about a half inch, so they cook through at the same time. Bigger chunks take much longer and can burn on the outside before the middle is tender.

Give the potatoes room in the pan and resist stirring them every minute. Letting them sit gives you those golden crispy edges that make a hash so good. If your skillet is on the small side, use the biggest one you own or cook the potatoes in two batches.

Add the spinach at the very end. It only needs a minute or two to wilt, and it shrinks way down, so don’t worry if it looks like a lot when it goes in.

For the eggs, a nonstick skillet with a little oil or butter works best. Crack each egg into a small cup first, then slide it into the pan. That way you never get shell in breakfast!

Ingredient Swaps and Variations

• Yukon gold or red potatoes work just as well as russets, and you don’t even need to peel them.
• Swap the spinach for kale or chard. Chop it small and give it a few extra minutes to soften.
• Use dried thyme in place of the rosemary if that is what is in your spice drawer.
• Top with a sprinkle of shredded cheddar or crumbled feta right before serving.
• For the meat eaters in the family, stir in some cooked crumbled sausage or diced ham with the mushrooms.

Make Ahead and Storage

If you want an even slower Sunday, cube the potatoes the night before and keep them covered in cold water in the fridge. Drain them and pat them very dry before they go in the skillet. Leftover hash, without the eggs, keeps in the refrigerator for 3 to 4 days in a covered container. Reheat it in a hot skillet with a little olive oil so it crisps back up, and fry fresh eggs to go on top. The microwave works in a pinch, but the potatoes will be softer.

How to Serve It

We eat it straight from the skillet with buttered toast, a bowl of fresh fruit, and plenty of coffee. A little hot sauce on the table is always a good idea for anyone who likes a kick. It also makes a great breakfast for dinner on a busy weeknight.

Frequently Asked Questions

How do I know when the eggs are done?

That is up to you! For runny yolks, cook until the whites are completely set and the yolks are still soft. For firm yolks, flip them and cook another minute or two. If anyone at your table is pregnant or very young, cook the yolks until firm.

Can I make this for a crowd?

Yes. Double the hash and cook it in two skillets, or spread the finished hash on a sheet pan and keep it warm in a 200 degree oven while you fry the eggs.

Can I cook the eggs right in the hash?

Absolutely. Make little wells in the hash, crack an egg into each, cover the skillet, and cook on low until the whites are set. Fewer dishes to wash, too!

Mandy

Sunday Morning Eggs

A cozy skillet hash of crispy potatoes, mushrooms, scallions and spinach topped with fried eggs, perfect for a slow weekend breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 russet potatoes cubed in small pieces
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1/2 teaspoon ground rosemary
• 1 clove garlic crushed
• 1/2 teaspoon black pepper
• 5 large button mushrooms sliced
• 6 scallions trimmed and sliced
• 3/4 cup fresh spinach
• 2 eggs per person
• salt and pepper to taste

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the potatoes, oregano, rosemary, black pepper and garlic and cook for 10 minutes.
3. Add the mushrooms and scallions and keep cooking until the potatoes are tender when pierced with a knife.
4. Add the spinach and cook just until wilted. Season with salt and pepper.
5. Meanwhile, fry the eggs to your liking in a second skillet.
6. Place the eggs right on top of the vegetable hash and let everyone serve themselves from the skillet.

Notes

The hash serves 4 to 6 depending on appetites. Feel free to add peppers, tomatoes, onions or any vegetable you like.