Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound russet potatoes, peeled and diced into ½-inch cubes
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces baby spinach
- ½ cup chopped sun-dried tomatoes (packed in oil is best for flavor)
- 1 avocado, diced
- 2-4 large eggs (optional)
Instructions
1. Prep the potatoes: Wash, peel, and dice the potatoes into small cubes for even cooking.
2. Sauté the veggies: Heat the olive oil in a large skillet over medium heat. Add the potatoes, onion, garlic, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the potatoes are golden brown and fork-tender.
3. Wilt the spinach: Just before the potatoes are finished, add the spinach to the skillet and stir until wilted, about 1-2 minutes.
4. Add the sun-dried tomatoes: Stir in the sun-dried tomatoes.
5. Cook the eggs (optional): If you’d like, cook your eggs separately in a different pan according to your liking (fried, scrambled, poached). For a sunny-side-up egg, carefully crack them directly into the skillet with the potatoes.
6. Assemble and serve: Divide the home fries onto plates. Top with diced avocado and your cooked eggs (if using). Enjoy immediately!
Tips
Potato variety: For extra crispy results, try Yukon Gold potatoes.
Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Customize it: Top with crumbled feta cheese, a drizzle of balsamic glaze, or a dollop of sour cream.
Make it a meal: Serve alongside some breakfast sausage or crispy bacon for a complete and satisfying meal.
