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.