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Eggs and Breakfast Potatoes

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Eggs and Breakfast Potatoes

4.5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Eggs and Breakfast Potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 440kcal


  • 6 medium potato, red
  • 1 medium bell pepper, green
  • 1/2 medium onion
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 4 large egg

Serve With

  • 4 medium pear


  • Boil potatoes for about 10 minutes. Drain and let cool in a colander.
  • Meanwhile, dice bell pepper and onion; lightly chop spinach. Set aside separately.
  • When cool enough to touch, dice potatoes into bite-sized pieces.
  • Heat oil in a large skillet over medium.
  • Add potatoes to hot skillet and sauté for about 10 minutes.
  • Add onion, bell pepper, salt, and pepper to potatoes and sauté another 10 minutes until browned and tender, stir in spinach during the last minute or so of cooking.
  • While veggies cook, crack eggs into a separate, non-stick skillet; cook as desired.
  • Serve eggs and veggies with sliced pears on the side.
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Calories: 440kcal | Carbohydrates: 81g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 212mg | Fiber: 12g | Sugar: 23g

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