006 / 100 · Slow Morning Comforts
Spinach and Potato Breakfast Skillet
4 breakfast portions Active 20 min Total 45 min
Potatoes make a breakfast skillet substantial; spinach makes it feel fresh. Small potato cubes develop golden sides while their centers stay soft, and the spinach wilts in just before the eggs go on top. The eggs are cooked all the way through under a lid, so there is no oven step to interrupt the rhythm. Serve each person a quarter of the potatoes and one egg, with the chives already scattered across the pan.
Dry potatoes brown more willingly
Briefly simmering the potato cubes gets their centers started before they reach the skillet. Drain them well, then let the steam escape for a couple of minutes. Water clinging to the cubes would turn the frying stage into another round of steaming. Use a wide pan and leave the first side alone long enough to color. A little sticking at first is normal; a browned surface usually releases more easily than a pale one.
Make space for the eggs
Spinach loses a great deal of volume, so add it in handfuls and let each batch settle. Once it has wilted, make four shallow wells, exposing a little of the potato layer rather than the bare pan. A tablespoon of water and a lid create gentle steam to finish the egg tops. Check that both whites and yolks are firm before serving. If the underside is browning too quickly, lower the burner instead of lifting the lid repeatedly.
Prepare the table before the eggs
Potatoes can wait a few minutes over low heat before the eggs are added. Eggs cannot wait as comfortably once they are cooked. Finish any drinks, set out plates, and gather everyone before making the wells. That small change in order lets you serve the spinach while its green color is still lively and the potatoes before trapped steam softens all their browned edges.
Ingredients
- 1 1/2 pounds (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3/4 teaspoon fine salt, divided
- 5 ounces (140 g) baby spinach
- 4 large eggs
- 1 tablespoon water
- 2 tablespoons finely snipped chives
Set out
12-inch nonstick skillet with lid, Medium saucepan, Colander, Spatula
Allergens
Egg. Check ingredient labels and substitutions.
Make it
- Put the potato cubes in a saucepan and cover with cold water by 1 inch. Bring to a boil, then simmer for 5 minutes; the cubes should be partly tender but hold their shape.
- Drain thoroughly and leave in the colander for 2 minutes to release steam.
- Heat the oil in the skillet over medium heat. Add the onion and cook for 3 minutes, stirring. Add the potatoes and 1/2 teaspoon salt, spreading them in a mostly single layer.
- Cook the potatoes for 12–15 minutes, turning every 3–4 minutes, until tender inside with several golden sides.
- Add spinach in two batches and stir until wilted, about 2 minutes. Make four shallow wells and crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon salt.
- Drizzle the tablespoon of water around the edge of the pan and cover. Reduce to medium-low and cook for 5–7 minutes, until the egg whites and yolks are firm.
- Scatter the chives over the skillet and divide among four plates.
A useful detail
A waxy potato holds its cubed shape better than a russet in this skillet. Cut the pieces evenly so one batch does not contain both hard and crumbling cubes.
Make it your own
- Replace the spinach with 3 cups finely sliced Swiss chard leaves, allowing 2–3 extra minutes to wilt.
- Scatter 1/4 cup shredded cheddar over the potatoes before adding the eggs.
Keep it well
Refrigerate leftovers within 2 hours at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C. For the best texture, make fresh eggs when reheating a reserved portion of potatoes.