Mediterranean Breakfast Hash

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Homestyle No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Baby Red Potatoes, Extra Virgin Olive Oil, Red Pepper Flakes, Dried Basil

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.