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Recipe: Spinach & Cheese Breakfast Skillet

October 22, 2019

Yield: 1 serving

Servings: 1

Serving Size: 1 skillet

Active Time: 20 minutes

Total Time: 20 minutes

To Make Ahead: Cool and refrigerate the microwaved potato (Step 1) in an airtight container for up to 1 day.

Recipe Description:


Perfectly seared potatoes, wilted greens, fried eggs and crisp bacon combine in this classic and satisfying hash. This hearty breakfast can serve one or two.

Recipe Ingredients:

  • 1 small russet potato (about 9 ounces), scrubbed (skin left on)
  • 1 slice bacon
  • 1 tablespoon extra-virgin olive oil
  • 3 cups baby spinach
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2/3 cup shredded Cheddar cheese (1 1/2 ounces)
  • Freshly ground pepper

Recipe Steps:

  1. Prick potato in several spots in a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into 1/2-inch cubes.
  2. Meanwhile, cook bacon over medium-high heat in an 8-inch cast-iron skillet until crisp. Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil and diced potatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
  3. Make 2 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Sprinkle with cheese, cover and cook until the cheese is melted and the eggs whites are completely set, 1 to 2 minutes.
  4. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.

Recipe Nutrition:


Per serving: 707 calories; 42 g fat (15 g sat, 20 g mono); 425 mg cholesterol; 51 g carbohydrate; 0 g added sugars; 3 g total sugars; 34 g protein; 5 g fiber; 918 mg sodium; 1795 mg potassium.

Nutrition Bonus: Vitamin A (188% daily value), Folate & Vitamin C (66% dv), Potassium (51% dv), Calcium (49% dv), Magnesium (39% dv), Iron (38% dv), Zinc (27% dv), Vitamin B12 (22% dv)

3 Carbohydrate Serving(s)

Exchanges: 3 starch, 1/2 vegetable, 2 medium-fat meat, 1 1/2 high-fat meat, 3 1/2 fat

Recipe Disclaimer(s):


Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.




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