Spinach and Egg Skillet


  • 1 pkg.(24 oz.) frozen O’Brien Hash Browns
  • 1 large onion, chopped
  • 3 large garlic cloves, chopped
  • 2 tbsp. coconut, grapeseedm or other high heat oil
  • 3 cups sliced baby portobello mushrooms (about 6 oz.)
  • About 5 oz. baby spinach
  • 2 large Roma tomatoes, diced
  • 6 eggs
  • Crushed red pepper flakes or chili pepper to taste (optional)
  • Seasoned sea salt and pepper to taste


In a large skillet or electric skillet over medium heat, cook hash browns, onion and garlic in coconut oil until hash browns are golden, turning several times. Add mushrooms and cook several minutes, just until they begin to soften. Top with spinach and tomatoes; press 6 depressions in spinach mixture and crack an egg into each. Cover and cook 3 to 5 minutes until eggs are desired doneness. Season to taste with red pepper flakes, seasoned salt, and pepper. Serve immediately.

Serves 4.

Developed by: Little Roc Recipe Company

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