I got this idea after making a similar (and much less healthy) version of this one-skillet meal by The Pioneer Woman, called the Eggbert Sunriser.
There is something just so attractive looking about sunny side up eggs and the secret to cooking them perfect is using the broiler! Just be careful – it’s easy to burn, so set your broiler to LOW! This feeds 3-4 and is delicious with a little hot sauce. This is an excellent pre-workout meal. It has a healthy dose of carbs from the sliced potatoes (I know some people are weird about white potatoes, but I think that is MUCH better than whole wheat pasta….go ahead and ask me why!) Plus, loaded up with spinach and some sundried tomatoes – you just can’t go wrong. You can sprinkle feta over this if you would like, I used mozzarella this time. Check out my tips for making healthy hash browns, you are about to use WAY less oil than you are used to!
1/2 bag All Natural Hashbrowns – frozen or fresh (enough to cover the bottom of a large skillet)
1/2 cup sundried tomatoes, chopped
2-3 handfuls spinach (it will cook down!)
chicken broth (or vegetable)
Mozzerella or Feta Cheese
In a medium-high heat large nonstick-pan, spray it with oil and add the hash browns. Cook until browned, flip and press down with a spatula. Let it brown the other side slightly then add a splash of broth. Allow the potatoes to continue to cook until broth is absorbed.
Next, add the spinach and a little more broth over top. Cover the skillet, turn it down to medium and let the spinach wilt.
Uncover the pan and crack the eggs over top. Immediately cover with the lid and allow the eggs to set. Sprinkle with fresh cracked black pepper. Sprinkle lightly with cheese (try to cover the spinach, you don’t want the spinach to get crispy in the broiler.
Turn the broiler on low and put the skillet in on the top rack. Check every 2-3 minutes until whites are cooked through and cheese is bubbly.
Serve and enjoy!!!
Simple and Amazing!!!