Dinner tonight tasted great, but ended up looking nothing like the photo on the Martha Stewart recipe I followed. What I ended up with was more of a scrambled egg potato hash.
I used a 12" jumbo skillet, but still had trouble creating wells large enough for the eggs. It looks a lot easier in Everyday Food magazine.
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| Martha Stewart Everyday Food Photos |
I'm going to try the proper egg method again next time, but it's good to know that the scrambled version is just as tasty if it doesn't work out again.
Potato Hash with Spinach and Eggs
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
- 3 (3/4 pound) small white potatoes, cut into 1/2" pieces
- 3 tablespoons butter, divided
- 1 medium onion, diced small
- 1 large red bell pepper, seeded and diced small
- 1/2 teaspoon crushed red pepper
- 10 oz package frozen chopped spinach, thawed and drained
- 8 large eggs
- 1/4 cup grated Parmesan
Instructions
- In a medium pan, bring potatoes to a boil in salted water over high heat. Cook for 6 minutes, then drain.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and bell pepper and cook until softened, about 10 minutes.
- Add potatoes, crushed red pepper and a pinch of salt. Cook for 3 minutes.
- Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted.
- Make four wells in potato mixture, using the back of a spoon. 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 serve immediately.
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