ROASTED POTATO, SPINACH AND EGG BREAKFAST HASH #diet #breakfast #spinach #potato #roasted

You all.. this Roasted Potato, Spinach and Egg Breakfast Hash is EVERYTHING!!!!!!!

Clearly I have a thing going with snatch n-go breakfast (see show A, B and C), and no.. this Roasted Potato, Spinach and Egg Hash doesn't HAVE to be dinner prep – it can simply be an awesome sheet skillet circumstance. However, it works outrageously well for dinner prep, AND it's Whole30 agreeable, which has kinda been the concentration around here recently (see #simplysissomwhole30). So make it a feast prep, make it an ordinary breakfast or serve it for supper. You simply do you, alright?

Tossing this one together couldn't be any less difficult. Cleave the veggies, include some flavoring, hurl and heat. When potatoes are delicate and brilliant include your greens, burrow 6 little wells and drop in the eggs. Return the entire thing to the broiler and let those eggs firm up while you kick back and make the most of your espresso and feel like the supervisor of breakfast.

That is it.. the entire thing MAYBE takes 15 minutes of hands on planning time.

For those of you who are NOT taking the Simply Sissom Whole 30 January Challenge, you're in karma.. this certainly isn't dull "diet nourishment." You're going to totally eat up this one!

Also try our recipe : MIXED BERRY DETOX SMOOTHIE BOWL #meals #healthydiet #keto #berry #snack

INGREDIENTS

6–7 Yukon gold potatoes (about 1.5 lbs.)
1 large onion, chopped
3 garlic cloves, minced
2 TBS olive oil
1 TBS Taco Seasoning (I use my homemade recipe that can be found below)
4 cups baby spinach
6 large eggs
4 green onions, thinly sliced (optional)
chopped fresh cilantro (optional)

INSTRUCTIONS

Heat oven to 450. Line a rimmed baking sheet with foil.
Combine potatoes, onion, garlic, olive oil and taco seasoning on the baking sheet. Toss to coat and then spread into a single layer. Roast in oven until the potatoes are tender and beginning to brown, about 20 minutes.
Reduce the oven temperature to 400. Add the spinach to the pan and stir. Return the pan to the oven for a few minutes, until spinach wilts. Once spinach is wilted, remove pan from oven and make 6 indentations in the hash. Break an egg into each indention. Roast until the egg whites are set, about 8-10 minutes (10 minutes results in a “hard” egg while 8 is a little runny). Top with green onions and parsley if desired. Serve immediately or separate it into portions to be stored in the fridge for up to 3 days.

Source : bit.ly/2u1qcDw