Today I am guest posting for my friend Tara over at Noshing with the Nolands. She is cruising away on vacation, and I am stuck here in gray, drizzly, Washington. But I can’t be mad. I just wish I was with her. You see Tara and I have “known” each other for a couple of years through our blogs. We are both part of Sunday Supper so I have drooled over quite a few of her recipes. Check out her Tamale Pie (y’all know I am a sucker for Mexican food!), Potatoes Dauphinoise (hello creamy cheesy goodness!), and Leftover Turkey, Sausage Enchilada Casserole (I know, more Mexican, I can’t help myself!). But since we ate drank and were merry over the holidays, I figured that something healthier would be a good idea. Hence a nice tasty healthy breakfast of Potato Hash with Spinach and Roasted Red Peppers.
Now, with the major nomage I did during the holidays, I promised myself that I would get back on a healthy eating track, and one of my worst habits is skipping breakfast. Either that or eating my old standby cheese omelet. That innocent looking dish packs some serious calories, and really didn’t fill me up. So I decided that I was going to work on coming up with some breakfast dishes that would be healthy and get me excited about eating breakfast, and boy did this one do the trick.
Potato Hash with Spinach and Roasted Red Peppers
4 medium Russet potatoes
2 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
1 7-ounce jar roasted red peppers, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and the excess liquid squeezed out
¼ cup Parmesan cheese, grated
1 tablespoon fresh flat-leaf parsley, chopped
Pierce the potatoes, with a fork, a couple times on each side cook it in the microwave oven, on high, for 2 1/2 minutes. Turn the potatoes over and cook an additional 2 1/2 minutes. Remove from the microwave (caution potatoes will be HOT), place on a cutting board and allow to cool until you can handle them.
Carefully peel the skin from the potatoes with your fingers, using a knife to lift places that are stubborn. Dice the potato.
In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook an additional minute. Add the potatoes and the crushed red pepper flakes, season with salt, and cook until the potatoes are golden, about 3 minutes. Add the roasted red peppers and the spinach, stir to combine.
Make 4 wells in the potato mixture and crack 2 eggs into each well. Reduce the heat to medium-low, cover, and cook until the whites are set, but the yolks are still runny, about 6 minutes.
Sprinkle with Parmesan cheese and parsley, serve immediately.