Description
A hearty breakfast!
Ingredients
- 1 Tablespoon Olive Oil
- ¾ cups Yellow Or Yukon Gold Potatoes, Cubed
- 2 ounces, weight Bacon, Chopped
- 3 cups Spinach Leaves
- 2 whole Eggs
- 1 teaspoon Stone Ground Mustard
Preparation
Heat olive oil in a fry pan on medium heat. Add the potatoes and cook until brown and crispy on the outside and soft in the middle. This will take about 7 minutes. Once cooked, remove potatoes from the pan and set aside.
Turn up the heat to medium-high heat. Add the bacon and fry until brown and crispy. This should take about 3-4 minutes. Remove the bacon from the pan and set aside. Leave the bacon drippings in the pan and put the pan on medium heat. Add the potatoes to reheat for about 30 seconds. Then, add the spinach and cook for about 45 seconds. Toss the spinach as it cooks so that it gets a good coat of the bacon fat. After about 45 seconds, take the pan off the heat. Add the bacon back into the pan and toss one last time. Place the mixture on a plate.
Fry the eggs to your liking. Fry over medium high heat in the same skillet with the remaining bacon grease. Top the potato and spinach mixture with the fried eggs and a bit of stone ground mustard.
Note: Sweet potatoes can be substituted for the yellow or Yukon Gold potatoes. I added a few chunks of feta cheese this time around.
