Breakfast Potatoes with Spinach, Tomatoes and Feta
Creating an impressive breakfast or brunch meal doesn’t have to be difficult. Homemade breakfast potatoes with spinach, tomatoes and feta pair well with quiche and create an easy yet impressive meal that is ready in less than 30 minutes!
4cupsdiced russet potatoesabout 2 medium potatoes*
salt and pepper
In a large cast iron or nonstick skillet, heat olive oil over medium heat. Add potatoes to the pan and toss to coat in olive oil. Cover the skillet with a lid and cook for 12 minutes. Uncover the skillet and add onion. Cook for an additional 10 to 12 minutes, or until the potatoes are softened. Stir in the spinach and cook until spinach is wilted, about 1 to 2 minutes. Remove from heat and top with tomatoes and feta. Season with salt and pepper. Garnish with fresh basil, as desired.
*Dice potatoes into small bite-sized pieces to ensure quick and even cooking. You can peel the potatoes or leave the skin on. I prefer to leave the skin on.