Potato Hash, plus Spinach and Eggs

Lately we've been deep in our breakfast era, and this Potato Hash with Spinach and Eggs is entirely to blame. It all started when we tossed some sad leftover potatoes and spinach into a pan one lazy Sunday, and somehow created breakfast perfection. Now we're basically in a committed relationship with it (we see each other three or four mornings a week, things are getting serious). The crispy-edged potatoes caramelized onions, and creamy eggs hit every craving: savory, hearty, and comforting. It’s one of those meals that feels indulgent but is secretly balanced and packed with protein and greens.

What stands out

Every bite hits the sweet spot: crispy potatoes, soft onions, and jammy eggs that just make sense together. The potatoes get those golden crunchy edges while staying buttery inside, and the onions add that faint sweetness that makes the whole thing smell dangerously good. The spinach wilts down and pretends it’s here for balance (sure, Jan). It’s savory, cozy, and a little too straightforward to keep eating straight from the pan.

Avocado Oil (or Olive Oil): The start for your hash, it gives the potatoes and onions that crispy golden edge and subtle richness. Use whichever you prefer!

Onion: Finely diced so it caramelizes quickly, adding that sweet, savory aroma that fills your kitchen while the hash cooks.

Yellow Potato: When diced small, it cooks fast and gets buttery soft inside with golden, crisp edges.

Eggs: We use three, but follow your heart. Scrambled low and slow so they turn out silky, creamy, and rich.

Salt: Just a tiny pinch in each step to enhance every layer of flavor without overpowering.

Butter (or Oil): Adds that finishing touch to the spinach.

Baby Spinach: A fresh, bright contrast to the crispy potatoes and creamy eggs.

Kitchen tip

Add a tiny pinch of salt to the eggs after they are cooked and spinach as well. You don’t want to overdo the salt as it can get salty quickly.

Swaps

1. Swap avocado oil for olive oil if that’s what you have on hand.
2. Add mushrooms, bell peppers, or zucchini to the hash for extra color and texture.
3. Use sweet potatoes instead of yellow potatoes for a slightly sweeter, fibre-rich twist.
4. Use a plant-based butter or skip the butter and use more oil for a dairy-free version.
5. Crumble feta goat cheese, or even avocado slices on top for a finishing touch.

Serve it with

• A slice of sourdough toast or whole grain bread to soak up the creamy eggs.
• A drizzle of hot sauce or chili oil if you like a little heat.
• A side of fresh fruit or a smoothie like our Key Lime Pie Smoothie or our Green Smoothie Recipe for a balanced breakfast.
• Pair with a Banana Milk Latte or a cappuccino for the cozy morning combo.

Questions

strong What kind of potatoes work best?

We love yellow or baby potatoes because they get crispy on the outside and soft inside. You can also use russet or red potatoes, just make sure to dice them small so they cook evenly.

strong Can we add more veggies?

Absolutely. This hash is flexible—add mushrooms, peppers, or even zucchini for extra texture and flavor.

strong Can we make it vegan?

Yes! Just skip the eggs and use a tofu scramble instead. Cook it in the same pan for that same savory, golden flavor.

strong Can we use frozen spinach?

You can, just thaw it first and squeeze out any excess water before adding it to the pan so your hash doesn’t get soggy.

strong Is this good for meal prep?

Definitely. Cook the potatoes and onions in advance, store in containers, and add fresh eggs and spinach each morning for a quick, balanced breakfast.

Ingredients

Makes 1 servings

• 1 tablespoon avocado oil, or olive oil
• ½ onion, finely diced
• 1 yellow potato, finely diced
• 3 whole eggs, you can use more if you wish
• small pinch of salt, to taste
• 2 teaspoons butter, or oil
• 1 cup baby spinach, measure with your heart

Equipment

• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board

Method

1. Peel the potato, place it horizontally and cut into 5-6 round slices, take each slice and make lengthwise cuts, rotate it and dice into tiny cubes. The smaller the cubes are, the faster the potatoes will cook.
2. Peel and dice the onion finely, add a tablespoon of oil to a pan on the stove, and heat it up on medium-high.
3. Add the diced potatoes and onion, and add a pinch of salt. You can always taste and adjust for salt after they are cooked.
4. Sauté for 3-4 minutes as you stir the whole time. Reduce the heat to medium and put a lid on the potatoes. Be sure to check them every minute or so and make sure you stir as well so they don’t burn on the bottom.
5. The potatoes should be golden on the outside but soft and creamy on the inside. Once cooked, remove the potato hash from the pan.
6. In that same pan scramble the eggs on low heat. We like to move them around with a spatula and make them more creamy. Our pan had leftover oil on it, so we didn’t need to add more.
7. Once scrambled, add a tiny pinch of salt and remove the eggs from the pan. We wipe the pan clean with a damp paper towel, add a touch of butter and add it back onto the heat. Add the baby spinach and sauté for 1-2 minutes until wilted and cooked. Add a tiny pinch of salt.
8. Plate everything together, add feta on top or hot sauce if you wish, and enjoy.

Kitchen notes

You can make as many eggs as your heart desires. Feel free to use egg-whites as well. We didn’t have feta on hand but we would totally add good quality feta on top of this meal. Feel free to use butter or oil for the baby spinach. We love the taste of butter more. You can also use salted butter and leave out the salt on the spinach and eggs all together. Add a tiny pinch of salt to the eggs after they are cooked and spinach as well. You don’t want to overdo the salt as it can get super salty quickly. Feel free to add any other veggies to the hash like mushrooms. You can also wild the spinach into the potato hash but we like to make it separately.