Southwest Scramble with Potatoes
April 24, 2024Healthy and delicious, this southwest scramble with potatoes only takes 15 minutes and one skillet to make.
Equipment
- 12" nonstick or castiron skillet with lid
Ingredients
- 2 TBS olive oil
- 4 small russet potatoes (or 2 medium potatoes) cut into 1" cubes
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- 1 tsp salt
- 4 whole eggs
- ¼ cup salsa
- 2 handfuls spinach roughly chopped
Instructions
- Heat the skillet over medium-low heat. Add the oil.2 TBS olive oil
- Put the cubed potatoes into the skillet. Add the spices and salt in with the potatoes. Stir the potatoes to evenly coat with the seasoning and oil.4 small russet potatoes (or 2 medium potatoes), ½ tsp paprika, ½ tsp cumin, ½ tsp chili powder, 1 tsp salt
- Spread the potatoes into an even layer, then place a lid over the skillet. Let the potatoes cook undisturbed for 10 minutes.
- As the potatoes cook, prep the eggs and spinach. Crack the eggs into a bowl and whisk with a fork until combined. Add the salsa to the eggs, and whisk again briefly.4 whole eggs, ¼ cup salsa
- Place the spinach on a cutting board and roughly chop into smaller pieces.2 handfuls spinach
- Remove the lid from the skillet. Continue to cook the potatoes for 5 minutes, stirring to evenly brown the potatoes.
- Push all the potatoes to one side of the pan, then pour in the eggs. Gently stir around and scramble the eggs for 1 - 2 minutes.
- Turn off the heat, then add the spinach to the skillet. Gently stir the spinach, eggs, and potatoes all together to combine and wilt the spinach. Add more salt if needed.
- Enjoy with sour cream and hot sauce.