This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.
3cupssmall red potatoes sliced in halfsliced in half
1Tablespoonpaprika
1 ½teaspoonsalt
1teaspoonpepper
2Tablespoonsolive oil
Instructions
Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
Drain the potatoes and set aside.
Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
Serve immediately or store in an air tight container.