Yukon Gold Hash with Leeks, Greens and Eggs
- 12 oz. Yukon gold potatoes
- 1 red bell pepper
- 1 large leek, sliced
- 4 cups spinach
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves
- 1 ¼ tsp. smoked paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- 4 large eggs
- ¼ cup shredded mozzarella cheese
Directions1. Bring a medium pot of water to a boil. Chop potatoes in to bite-sized pieces and add to the water. Boil until just slightly tender, about 3-4 minutes (they will seem undercooked). Strain and set aside. 1. Chop red bell pepper and leeks in small dice size. Chop greens into small squares. Mince garlic cloves. 1. Heat olive oil in large cast iron skillet, or large nonstick frying pan to medium-high. Add potatoes and greens and cook until potatoes start to brown and greens are starting to wilt. Add bell pepper and leeks. When vegetables are soft, turn down the heat to medium. Season with paprika, salt and black pepper. 1. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg in to each space. Cover and cook 3 minutes. 1. Sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set. 1. Serve and enjoy!
Use collard greens, kale, or Swiss chard in place of spinach.
For dairy free: Omit mozzarella cheese.
Per Serving: Calories 310, Total Fat 15g(Saturated 4g, Trans 0g), Cholesterol 195mg, Sodium 260mg, Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 3g), Protein 14g, Vitamin A 100%, Vitamin C 150%, Calcium 25%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsVegetarian Sodium Smart Skillet Meal Gluten Free Game Day European Dairy Free Breakfast/brunch 10 Dollar Meal