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Last updated on May 17th, 2020
I call this a breakfast bowl, but this is really good at any time of day. For a little kick, top with a drizzle of sriracha.
Spinach Potato Breakfast Bowl
half of a baked potato, diced (I microwaved a potato for about 5 minutes, but you can use a leftover baked potato too)
1 cup baby spinach
half of an onion, diced
1/2 teaspoon seasoned sea salt (you can use a whole teaspoon if you like it a bit saltier)
teaspoon or so of olive oil
Heat your oil in a nonstick skillet over medium heat. Add your potatoes and onions, sprinkle with your seasoned salt, give them a stir, then leave them for 3-4 minutes to brown. Use a spatula to flip them over and brown the other side. Add in your baby spinach and cook until wilted. Season to taste with pepper and more salt if needed, and set aside in a bowl.
Fry your egg in the same skillet, adding a bit more oil or nonstick spray if needed. Once cooked to your liking, drop the egg on top of your veggies.