Ingredients:
4 large eggs
6 medium size russet potatoes
6 oz shredded cheese (Swiss or sharp white cheddar)
2 Tbs Butter, divided
1 cup milk
1 Tbs flour
3 Tbs vegetable oil
salt and pepper
1/4 tsp ground nutmeg
10 oz package frozen chopped spinach, thawed and drained
Directions:
Scrub the potatoes and poke a couple holes in them. Microwave them for about 15 minutes on high. (You want them to be cooked through before you put them on the stove). Allow to cool for 30 minutes before handling.
While the potatoes are cooking, squeeze the excess liquid out of the spinach by placing it in a clean kitchen towel (I have one that I specifically use for spinach only) and wringing it out over the sink. Set aside.
Once potatoes are cool enough to handle, pre-heat a large skillet over medium-high heat with the vegetable oil. Shred the potatoes into the pan. Season liberally with salt and pepper (remember potatoes are bland all on their own). Allow the potatoes to cook for several minutes before stirring them - you want them to get brown and crispy. Cook for about 10 minutes - until brown and crispy all the way through.
While the potatoes are cooking, melt 1 Tbs butter in a small sauce pan over medium heat. Once the butter is melted, add 1 Tbs flour. Whisk together and cook for about 30 seconds. Whisk in the milk and continue to whisk just until milk comes to a simmer. Reduce the heat to low. Stir in the cheese until completely incorporated. Season with salt, pepper and nutmeg. Break the spinach into smaller pieces and add to the cheese sauce. Stir until spinach is broken up and even distributed throughout the sauce. Set over low heat to keep warm, stirring occasionally to prevent burning.
Heat a large skillet over medium heat with 1 Tbs butter. Cook the 4 eggs in the pan to desired doneness (I like over-hard).
To serve, portion out 1/4 of the potatoes onto the plate. Top with 1/4 of the spinach cheese sauce, and top with 1 egg.
Serves 4
To see what I spent on this meal, visit my other blog here.
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