03 February 2015

Egg, Spinach, and Potato Chop

This works best if you've got some leftover roasted potatoes (or baked or steamed) sitting in the fridge.  If you do, you can whip this up for a hearty snack, lazy dinner, or heavy breakfast very quickly. Oh, I guess it helps to have hard boiled eggs on hand, too.  But you always do, right?  They keep a long time in the fridge and they're a great source of protein in a pinch or on the road. OK, I'll write the recipe assuming you have these things laying around.  If not, you really should consider adjusting your living habits a little bit.


This is my work snack as I update this blog!


Egg, Spinach, and Potato Chop

Serves 1

1 hard-boiled egg, peeled and chopped
1 cup loosely packed spinach leaves, washed and drained
1/2 cup chopped cooked potatoes
teaspoon olive oil
salt and Sriracha to taste
lemon wedge

In a small skillet, heat the oil over high heat. Saute the spinach with a little salt, and when it's wilted but still bright green, add the potatoes just to warm them up.  Remove from heat, toss with the chopped egg, and season with a squeeze of lemon and Sriracha.