As many of you know, I am not a morning person so breakfast is typically something very quick. However, on the weekends, I really like having a leisurely breakfast that takes more time to prepare. Yesterday, I made a skillet breakfast that kept us full for hours, which ended up being perfect given how our day went.
We ate breakfast at 9am before heading to the Toyota dealership to get the oil changed in both of our Corollas. 6 hours later we came home in one RAV4. It was a crazy day. We had been thinking about downsizing to one vehicle for awhile and after being harassed by a sales guy in the waiting room we decided it was a great time to make it happen.
I've been working on this recipe for awhile, trying out different variations and I'm now 100% satisfied with it. During the test runs, Chris and I tried out different toppings for these breakfast potatoes. His favorites were kielbasa and fried eggs, while I prefer feta cheese on mine.
Back in the day, when I used to eat meat, we would make foil packets of potatoes, peppers and kielbasa while camping which were very good, so if you're making this recipe for meat eaters, I suggest adding sliced kielbasa. Alternatively, vegetarians could add soy chorizo.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients (serves 3-4)
- 1 lb red or gold potatoes, chopped into 1/2-inch pieces
- 4 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1 bell pepper (any color), chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped spinach
- toppings such as feta cheese or fried eggs
- In a large deep skillet, heat 3 tablespoons olive oil over medium-high heat. Add potatoes and cook for about 20 minutes until they're just about tender.
- Next, add 1 more tablespoon of olive oil along with the onion, bell pepper, salt and pepper. Cook about 5 minutes, until the potatoes are golden brown and the peppers are tender, stirring frequently. Stir in the spinach and cook just until wilted. Top each serving as desired.
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