This comforting vegetarian dish can be served for dinner or brunch. Serves 2.
2 medium-large potatoes (or 2 cups frozen diced hashbrown potatoes)
spices: salt, pepper, paprika, italian seasoning
1 small onion
1 bell pepper
1 cup baby spinach
1/2 small zucchini
4 large white mushrooms
shredded cheddar or feta cheese
Preheat oven to 450 F.
Peel and dice the potatoes (or use hashbrowns.) Toss with olive oil and spices. Arrange on a baking sheet lined with aluminum foil. Bake for 25-30 mins, stirring every 10 mins.
Meanwhile, dice the rest of the vegetables. Sauté them in pan with olive oil over medium heat until the veggies are soft. Season with salt and pepper.
When there is about 5 mins left for the potatoes, make your eggs. I recommend making them over-easy, so you can break the yokes over your potatoes and veggies (yum!) but you can make them to your liking. For over easy eggs: heat another skillet on medium-high heat with 1 tsp butter. Once hot, crack the eggs into the pan, keeping the yokes intact. Let the bottoms of the eggs solidify, then add a generous splash of water to the pan and cover with a lid. Cook until the yokes cloud over and the white part is set. Remove from heat immediately.
Assemble the plates: potatoes on the bottom, then the sautéed veggies, then some cheese, and top with the eggs. Season with freshly cracked black pepper. If you made over-easy eggs you can break the yokes so they run down into the rest of the dish.