Greek Potato Breakfast Skillet Greek Potato Breakfast Skillet

Greek Potato Breakfast Skillet

Garlic Parsley

You can’t beat potatoes and eggs for breakfast, and this Greek Potato Breakfast Skillet does not disappoint! A satisfying meal, packed with veggies and protein, in just 20 minutes.

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Greek Potato Breakfast Skillet

By Dara Michalski

Greek Potato Breakfast Skillet

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Parsley

Garlic Parsley

Where To Buy

Preparation

Prepare Little potatoes according to package directions, stirring in two teaspoons olive oil with the seasoning packet.

Heat a large nonstick skillet over medium-high heat. Add the potatoes and cook for one minute.

Stir in the tomatoes and cook, stirring occasionally, until the potatoes start to brown and the tomatoes start to blister.

Push the potatoes and tomatoes to one side of the pan and pour in the remaining one teaspoon olive oil. Add the garlic and spinach to the oil. Cook, stirring constantly, until the spinach begins to wilt, about one minute.

Remove from heat. Stir in the olives, feta, and parsley.

While the potato and tomato mixture cooks, fry the eggs sunny side up in a separate nonstick skillet.

Divide the potato mixture between four plates. Top each serving with a fried egg.

Step 1 out of 7

Prepare Little potatoes according to package directions, stirring in two teaspoons olive oil with the seasoning packet.

Step 2 out of 7

Heat a large nonstick skillet over medium-high heat. Add the potatoes and cook for one minute.

Step 3 out of 7

Stir in the tomatoes and cook, stirring occasionally, until the potatoes start to brown and the tomatoes start to blister.

Step 4 out of 7

Push the potatoes and tomatoes to one side of the pan and pour in the remaining one teaspoon olive oil. Add the garlic and spinach to the oil. Cook, stirring constantly, until the spinach begins to wilt, about one minute.

Step 5 out of 7

Remove from heat. Stir in the olives, feta, and parsley.

Step 6 out of 7

While the potato and tomato mixture cooks, fry the eggs sunny side up in a separate nonstick skillet.

Step 7 out of 7

Divide the potato mixture between four plates. Top each serving with a fried egg.

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