Monday, October 19, 2015

roasted potato, spinach, and cheddar bowl with an egg.

Our fridge is turning into one of those places where things get lost and then found again weeks later. It's not an ideal situation by any means but it is the reality.  I've pushed myself to try and perform a weekly deep dive in an attempt to unearth the items that need to be used before they go bad.  The problem that results from this is that you are left holding a handful of things that leave you scratching your head.  What the heck do I do with these things?

I've been known to throw many of these items into a weeknight pasta and hoping for the best, but while flipping through the Huckleberry cookbook (which has since become my new favorite) I read an entire section devoted to the breakfast bowl and realized this is the answer.

I've discussed numerous times on this blog that #putaneggonit is the answer to all of life's questions of what to eat, but it's even more vital when it comes to using up leftovers.  An egg makes bits and pieces a meal.   This breakfast bowl recipe is genius and will now serve as the base for all future weekend clean-out meals.  I advise you to do the same.   

Roasted Potato, Spinach, and Cheddar Bowl with an Egg
Recipe adapted slightly from Huckleberry

My favorite part of this recipe is the potato coins that after 30 minutes in a hot oven turn into potato coin chips!  I've never been a huge potato fan (unless its a french fry) but these may turn me into one.

Also, this is about as adaptable as a recipe can get.  Make sweet potato coins or swap the spinach for kale or chard.  Use goat cheese instead of cheddar or make the potato coins parmesan crusted! Switch up the spices to make the bowl more Middle Eastern (sumac and aleppo!).  Feel free to toss any additional leftovers into this base as well - avocado, diced chicken, etc.  The breakfast bowl is your oyster (and a forgiving oyster at that).   

1 pound fingerling potatoes, cut into 1/4 inch coins
3 tbsp. extra virgin olive oil
1 1/2 tsp. kosher salt
1 tsp. black pepper
3/4 tsp. hot smoked Spanish paprika (optional)
6 cups tightly packed spinach
2 eggs, poached
1/4 cup cheddar, crumbled
Flaky sea salt for sprinkling
Chives for sprinkling (optional)
Hot sauce for serving (optional)

Preheat your oven to 425 degrees.

Toss the potatoes with 2 tbsp. olive oil, 1 1/4 tsp. salt, 3/4 tsp. black pepper, and 1/2 tsp. smoked paprika. Roast on a sheet pan for about 35 minutes until browned and crisped but not dry.  

When the potatoes are roasted, heat the remaining tbsp. of olive oil in a larges skillet.  Add the potatoes, spinach, and the remaining 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. smoked paprika and saute for about 1 minute or until the spinach just wilts.      

Divide the potato mixture between two bowls (or two plates).  Sprinkle the cheese over the potato mixture and top with a poached egg.  Sprinkle flaky salt over the top and chives (if using).  Serve with hot sauce and toast.   Eat.   

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