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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.