Skillet Potato and Spinach Egg Hash

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty breakfast skillet combining crispy diced potatoes, fresh spinach, and fluffy eggs cooked to perfection for a satisfying morning meal. This Mexican recipe (gluten free, vegetarian), ready in about 25 minutes, pairs russet potato, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 6 oz) russet potato
• 2 cups fresh spinach
• 2 tbsp olive oil
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 1 medium russet potato into 1/2-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium heat and add the diced potatoes. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside.
2. Step 2: Add 2 cups fresh spinach to the skillet and cook for 1-2 minutes, stirring until the spinach wilts and releases its bright green color.
3. Step 3: Make two wells in the skillet mixture and crack 2 large eggs into each well. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the potatoes, spinach, and eggs. Cover the skillet with a lid and cook for 4-5 minutes over medium-low heat until the egg whites are set but yolks remain slightly runny.
4. Step 4: Remove from heat and serve immediately for a warm, filling breakfast.