POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
POTATO HASH WITH BAKED EGGS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 6 servings as a first course, or 4 as a main course
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
- Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
- Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
- Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
HAM AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
- Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
- While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
ONE SHEET SPINACH, SHALLOT & POTATO HASH WITH EGGS & CHE
This recipe is a one-pan-wonder and its good for bteakfast, lunch, or dinner! Timing is key so dont get (too) distracted. first roast the vegetables that take the longest (potatoes & onions), then add kale, then eggs at the very end. Note: Preheat the baking sheet to save time & ensure that the potatoes are nicely crisped. NUTRITION PER SERVING: Calories 686kcal, Fat 42.0g, Proteins 27.2g, Carbs 56.3g
Provided by lizlewis20
Categories Spinach
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into ½-inch pieces (leave on skins for better health!). Chop or thinly slice shallots / onion. Chop parsley.
- In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, ½ teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step) and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes.
- Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with ½ tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with ¼ teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted.
- Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top.
- Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL. Return pan to same rack and broil until egg white is set, but yolk is still runny, 2-4 minutes. Watch closely!
Nutrition Facts : Calories 286.2, Fat 14.2, SaturatedFat 2.9, Cholesterol 186, Sodium 247.9, Carbohydrate 28.8, Fiber 7.3, Sugar 2, Protein 14.9
EGGS OVER EASY WITH POTATO HASH
Eggs over easy for the weekend.
Provided by Elizabeth Fellows
Categories Breakfast and Brunch Eggs
Time 40m
Yield 1
Number Of Ingredients 9
Steps:
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
- When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g
CHICKEN, SPINACH, AND POTATO HASH
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
- Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
- In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.
Nutrition Facts : Calories 295 g, Cholesterol 1 g, Fat 9 g, Fiber 6 g, Protein 20 g
SMOKY-PORKY POTATO HASH WITH EGGS & SPINACH
Make and share this Smoky-Porky Potato Hash With Eggs & Spinach recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- On a baking tray, mix the pork and potatoes with the paprika, balsamic glaze, tomato puree, garlic and oil. Bake for 25-30 mins until the potatoes are crisp and the pork is cooked through. Add the spinach for the final 10 mins.
- Remove from the oven, make four small hollows and crack the eggs into them. Bake for 5 mins until the whites are cooked but the yolks are still runny.
- Sprinkle with the lemon juice, zest, and parsley, and serve immediately.
Nutrition Facts : Calories 436.2, Fat 24.5, SaturatedFat 6.9, Cholesterol 249, Sodium 163.3, Carbohydrate 24.2, Fiber 3.2, Sugar 1.6, Protein 29.6
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SMOKY SCRAMBLED EGG SKILLET WITH POTATOES & SPINACH …
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Servings 2Estimated Reading Time 2 minsCategory Breakfast
- Cut 2 yukon gold potatoes into small pieces that are about 1/8 of an inch (.3175 cm) thick, finely dice 1/2 of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined
- Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous 1/2 tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed
- Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat
- Finely shred in about 1/2 cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!
PORK-POTATO HASH WITH EGGS RECIPE | MYRECIPES
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2.5/5
- Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.
- Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness. Sprinkle with green onions.
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