Ingredients
Scale
- 2 cups diced Yukon Gold potatoes
- 1 cup diced bell peppers (any color)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach or kale
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 eggs (optional)
Instructions
- Wash and dice the Yukon Gold potatoes into small cubes. Chop the bell peppers and onion.
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add diced potatoes, season with salt and pepper, and sauté for 10-12 minutes until golden brown, stirring occasionally.
- Add chopped onions and bell peppers; cook for an additional 5 minutes until softened.
- Stir in spinach or kale until wilted (about 2-3 minutes).
- If using eggs, create small wells in the mixture, crack an egg into each well, cover with a lid, and cook for another 4-5 minutes until eggs are set.
Notes
- Feel free to swap out vegetables based on seasonal availability or personal preference.
- For extra flavor, add spices like smoked paprika or red pepper flakes during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 186mg