Skillet Potato and Spinach Egg Hash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty breakfast skillet combining crispy diced potatoes, fresh spinach, and fluffy eggs cooked to perfection for a satisfying morning meal. This mexican (gluten free, vegetarian) ready in about 25 minutes pairs medium (about 6 oz) 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 1 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Skillet Potato and Spinach Egg Hash take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Skillet Potato and Spinach Egg Hash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Skillet Potato and Spinach Egg Hash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skillet Potato and Spinach Egg Hash for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Skillet Potato and Spinach Egg Hash gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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