Mediterranean Breakfast Hash

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Homestyle No Leftover Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the potatoes: ¼ pound baby red potatoes 1 onion 3 tablespoons extra virgin olive oil ⅛ teaspoon red pepper flakes 1 teaspoon dried basil 2 teaspoons minced garlic 4 ounces sliced mushrooms 1 cup grape tomatoes 3 ounces baby spinach For the eggs: 1 tablespoon extra virgin olive oil 6 eggs 1 tablespoon water ¾ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste

Instructions

1. For the potatoes: Quarter potatoes lengthwise and then slice in 1/4 inch thick slices. Peel and dice onion.

2. Heat 1/2 of the oil in a skillet over medium-high heat until shimmering. Add potatoes and cook for 10-15 minutes until potatoes are tender and browned.

3. Remove potatoes to a paper towel-lined plate to drain.

4. Turn heat down to medium and add remaining olive oil, red pepper flakes, basil, onions, and garlic. Cook for 2-3 minutes until onions are translucent.

5. Add in mushrooms. Cook for 3-5 minutes until mushrooms are browned. Add in tomatoes and spinach. Cook until spinach is wilted down.

6. Add potatoes back in and cook for 1 more minute. Turn heat off under skillet.

7. For the eggs: In a separate skillet heat oil over medium-high heat. Crack eggs into a bowl. Add water, salt, and pepper. Whisk until completely combined. Add eggs to skillet. Cook eggs while pulling a rubber spatula over bottom of skillet to form large curds. Cook until soft scrambled, about 3-5 minutes.

8. Fold scrambled eggs into skillet with veggies. Serve immediately.