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Roasted Potato, Spinach and Egg Breakfast Hash

Roasted Potato, Spinach and Egg Breakfast Hash

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  • Author: Bailey Sissom
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: breakfast
  • Method: sheet pan
  • Cuisine: American

Ingredients

Scale

6-7 Yukon gold potatoes (about 1.5 lbs.)
1 large onion, chopped
3 garlic cloves, minced
2 TBS olive oil
1 TBS Taco Seasoning (I use my homemade recipe that can be found below)
4 cups baby spinach
6 large eggs
4 green onions, thinly sliced (optional)
chopped fresh cilantro (optional)


Instructions

  1. Heat oven to 450. Line a rimmed baking sheet with foil.
  2. Combine potatoes, onion, garlic, olive oil and taco seasoning on the baking sheet. Toss to coat and then spread into a single layer. Roast in oven until the potatoes are tender and beginning to brown, about 20 minutes.
  3. Reduce the oven temperature to 400. Add the spinach to the pan and stir. Return the pan to the oven for a few minutes, until spinach wilts. Once spinach is wilted, remove pan from oven and make 6 indentations in the hash. Break an egg into each indention. Roast until the egg whites are set, about 8-10 minutes (10 minutes results in a "hard" egg while 8 is a little runny). Top with green onions and parsley if desired. Serve immediately or separate it into portions to be stored in the fridge for up to 3 days.

Notes

  • Homemade Taco Seasoning: 1 TBS chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt, 1 tsp black pepper. You will have extra! 
  • Adding salsa takes this recipe over the top!!!