Spinach, Avocado and Sun-Dried Tomato Home Fries Skillet

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 big handful Baby spinach
  • 2 cloves Garlic
  • 1/2 Red onion, small
  • 2 Russet potatoes (about 4 cups,, medium-sized
  • 1/3 cup Sun dried tomatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Seasoning salt and pepper, gluten-free

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1/4 cup extra virgin olive oil
• 2 medium-sized russet potatoes (about 4 cups,) cut into a 1/2″ dice
• 1/2 small red onion, chopped
• 2 cloves garlic, minced
• gluten-free seasoning salt and pepper
• 1 big handful baby spinach, chopped
• 1/3 cup sun-dried tomatoes packed in oil, chopped
• 1 avocado, chopped
• 2-6 eggs

Directions

• Heat extra virgin olive oil in a large skillet over medium heat then add potatoes, red onion, and garlic. Season with seasoning salt and pepper then stir to coat. Cook for 20-30 minutes, stirring occasionally, until potatoes are golden brown and tender. Place a lid on top to make cooking go faster. Remove skillet from heat then add baby spinach and sun-dried tomatoes on top. Season lightly with regular salt and pepper then set aside. Cook eggs to your preference (over-easy/medium, scrambled, etc.) then season with salt and pepper. Scoop potato, spinach, and sun-dried tomato mixture onto plates then top with chopped avocados and eggs and then serve.