Do you ever just need something for brunch that is going to fill you up, relatively healthy, and quick to make? (Usually because you're hangry after church? Just me, oh ok). I've been making this skillet for awhile now, and each time, it's just as good. This idea came originally from me wanting everything to go in one pan and trying to use what I had left in the fridge one morning. But boy oh boy, did it turn out amazing. So here's what you'll need.
I love this recipe because it is super easy and super yummy. The bottom will create this crispy potato-y goodness. The added slightly runny yolk makes almost a dipping sauce which I love. You can also spice it up by adding some Tabasco or Frank's hot sauce as well! If my hubby and I aren't splitting this, it's easy to save half for the next morning too. It heats up well in the microwave or back in the skillet. Toaster oven could probably work too, I've just never done it. To make this dish smaller for one person you can always use smaller potatoes and less eggs, super flexible either way. Enjoy!
- Potato 1 big russet (or whatever you have), diced small
-Spinach or kale
-drizzle of olive or avocado oil
-salt, pepper, paprika, garlic and onion powder to taste
-optional - hot sauce
Heat oil in non-stick skillet over medium heat.
Put in potatoes and seasoning, stir occasionally until golden brown on the edges.
Toss in greens, stir until wilted. (Careful because grease will pop a bit here).
Flatten the potatoes and greens out evenly across the bottom of the pan.
Take 4 eggs and crack them over the potato mixture, they should be spread out fairly evenly across the pan. I'd say one in each corner, but it's a round pan, sooo yeah. But you get the point.
Cover the pan and turn down the heat a notch or two, cook the eggs until the whites are set. Typically the yellow will still be slightly runny. You can also cook to preference if you do not want runny eggs, just leave it on longer.