Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this breakfast skillet.
Prep Time10 minutesmins
Cook Time35 minutesmins
Course: Breakfast
Cuisine: American
Servings: 6servings
Calories: 314kcal
Ingredients
8small red potatoesdiced into ½-inch pieces, about 6 cups
2red, yellow, or green bell pepperschopped into ½-inch pieces, about 3 cups
1yellow onionchopped into ½-inch pieces, about 1 cup
¾cupcooked black beansor ½ can drained
¾cupcooked white beansor ½ can drained
4cupsbaby spinachroughly chopped
fried eggs1-2 per person
Instructions
Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with about a tablespoon of the Mexican spice blend. Toss with your hands to combine and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.
Bake for 25 minutes. Remove from oven, stir, and cook an additional 5-10 minutes, as needed, until tender and slightly crisp on the edges. While the potatoes are roasting, chop the peppers and onions.
Warm the remaining oil in a large skillet over medium-high heat. Add the bell peppers and onions to the oil and saute stirring constantly until slightly tender and still crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.
Add the beans, stir well, and reduce the heat to medium. Continue cooking to heat the beans for just a few minutes. Add the cooked potatoes and toss to combine. Add the spinach, tossing again and cooking just a minute or two longer, until the spinach is barely wilted. Remove from the heat.
To Cook the Eggs
In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.
Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste. Top each serving with an egg or two.