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Breakfast Potatoes with Spinach, Tomatoes and Feta

March 01, 2019

Breakfast Potatoes with Spinach, Tomatoes and Feta


  • 2 tablespoons olive oil
  • 4 cups diced russet potatoes (about 2 medium potatoes)*
  • 1/2 yellow onion, diced
  • 3 ounces fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1/3 cup feta cheese
  • salt and pepper
  • basil, for garnish


  1. In a large cast iron or nonstick skillet, heat olive oil over medium heat. Add potatoes to the pan and toss to coat in olive oil. Cover the skillet with a lid and cook for 12 minutes. Uncover the skillet and add onion. Cook for an additional 8 to 10 minutes, or until the potatoes are softened. Stir in the spinach and cook until spinach is wilted, about 1 to 2 minutes. Remove from heat and top with tomatoes and feta. Season with salt and pepper. Garnish with fresh basil, as desired.

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