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
- Heat oven to 450. Line a rimmed baking sheet with foil.
- 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.
- 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!!!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: sheet pan
- Cuisine: American
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
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- Carbohydrates:
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- Cholesterol:
