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close up of potato spinach saute in a skillet
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Potato and Spinach Saute'

An easy breakfast recipe for a potato and spinach saute made with Yukon gold potatoes, onions, and fresh spinach. A perfect addition to your scrambled eggs.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 166kcal
Author Amee

Ingredients

  • 4 cups sliced Yukon Gold potatoes cooked and chilled overnight- you'll need about 4 med-large gold potatoes
  • 2 tablespoon butter
  • 1 cup chopped sweet Vidalia onion
  • 2 cups fresh baby spinach
  • 1 tablespoon lemon zest
  • paprika to taste
  • sea salt and pepper

Instructions

  • Step 1. Cook potatoes the day before and refrigerate overnight. You can cook them in the microwave for 5-6 minutes or use the traditional oven method. I use the oven method. Prick the potatoes with a fork and rub the outside with a little olive oil and place the tubers on a baking sheet. Bake at 425 degrees for 30-45 minutes (depending on the size of your potatoes). I check them at 30 minutes, then recheck in 5-minute increments until the flesh is easily pierced with a knife. Allow the potatoes to cool completely, place them in an airtight container and refrigerate overnight.
  • Step 2. Slice the potatoes. Cut the potatoes in half, lengthwise, and slice the half in two, then slice into smaller pieces (*see photo). No need to remove the skin. Some of the skin with come off while slicing.
  • Step 3. Sauté and season. Melt butter in a large saute pan over medium heat. Add onion and sliced potatoes and cook until potatoes are lightly golden brown and onions are beginning to caramelize, about 10-12 minutes, stirring occasionally You can spritz with a little olive oil spray during cooking if needed. Add the fresh spinach and lemon zest. Cook until spinach is wilted. Season with salt, pepper, and paprika to taste. I love using a pinch or two of coarse salt to finish the dish.

Notes

    • Use a good-quality pan for even browning.
    • Make sure that the skillet doesn't get too hot, so the potatoes brown slowly and don't burn.
    • I highly recommend a microplane zester for zesting.
    • Throw some cooked and crumbled turkey sausage in and make it a meal. For vegans, use a butter alternative and veggie crumbles.
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Nutrition

Calories: 166kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 754mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 2mg