Potato Onion Nests With Spinach And Eggs Recipes

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CHEESY SPINACH-POTATO EGG CASSEROLE



Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

POTATO HASH WITH SPINACH AND EGGS



Potato Hash with Spinach and Eggs image

Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 10

3/4 pound small white potatoes, cut into 1/2-inch pieces
Coarse salt
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (1/4 cup)
1 tablespoon chopped fresh parsley

Steps:

  • In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
  • In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g

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