Red potatoes form the base of this hearty breakfast that is bursting with nutrients from spinach, peppers, and onions. A hefty dose of seasoning and a handful of cilantro add even more flavor and color to this quick, healthy dish.
Potatoes get a bad rap.
No, don't try to deny it - people are all "anti-starch" and "down with white carbs" and "it's just a vessel for butter" and "eat a damn sweet potato" and I'm just over here like LEAVE POTATOES ALONE all Chris-Crocker-Britney style.
Now, don't get me wrong! I adore sweet potatoes, as evidenced by this curry and this toast and this salad and a whole host of other Vitamin A-packed recipes on this blog. But that's no reason to block out other potatoes! Red potato lives matter!
Ok, I'll hop off my high horse of equality and get down to this. This skillet is dank. It's perfect for breakfast, lunch , or dinner; it's healthy AF, packed with flavor and nutrients, and is easy to make to boot! So I'm just gonna stop talking so you can start cooking, capiche?
Roasted Vegetable and Potato Skillet
To make this skillet, you will need:
- 2 lbs red potatoes, skin on, diced
- 2 T olive oil
- 1 medium yellow onion
- 1 red bell pepper
- 2 cups spinach
- Salt and pepper, to taste
- Garlic powder, paprika, and any other desired seasonings, to taste
- Cilantro, for garnish
First things first - potato prep! Dice up your red potatoes into medium chunks, leaving the skin on (extra nutrients!). Bring a large pot of water to a boil, sprinkle in a little salt, and gently ease the potatoes into the water to par-boil. Let them boil for 6-8 minutes while you prepare your other veggies, then drain the water off the potatoes and set aside.
Dice your onion, dice your red pepper, and clean your spinach. Heat a large skillet over medium-high heat and drizzle in 1 T olive oil. Add the onion and saute, stirring occasionally, for 5-6 minutes or until translucent. Add the red pepper and saute another 2-3 minutes. Transfer veggies to a separate bowl and set aside.
Return the pan to the stove and drizzle with the remaining tablespoon of olive oil. Add the potatoes and a pinch of salt and pepper and pan fry until golden brown, stirring occasionally, about 6-8 minutes. Add the onions, pepper, and spinach to the skillet, folding together. The spinach should wilt from the heat. Allow to cook for a few minutes, adding garlic powder, paprika, and any other seasonings to taste. Garnish with some cilantro, and voila - you're done!
Breakfast will never be the same - and neither will lunch or dinner because why keep this deliciousness away at any time of day? Exactly. Summer of breakfast, 2017!