1. In a 10" cast iron skillet, cook bacon, about 4-5 minutes per side. Cut into small strips and transfer to a plate.
2. In the same skillet, saute onion until golden and soft (about 4 minutes).
3. Add chopped spinach and cook until wilted (about 2 minutes). Lightly season with salt and pepper. Transfer onion and spinach to a plate.
![](/images/recipephotos/large/spinach-potatoes-eggs-breakfast-skillet1.jpg)
4. Meanwhile, grate potatoes (don't do it in advance, they may change color and turn grey). Add 2 tablespoons olive oil to the same skillet (you may need to add less, depending on how much fat you have left). Cook potatoes for 3 minutes, lightly season with salt and pepper, then flip and cook for another 2 minutes.
![](/images/recipephotos/large/spinach-potatoes-eggs-breakfast-skillet2.jpg)
5. Preheat oven to 350F (180C).
6. In a bowl, whisk together eggs, coconut milk, salt and pepper.
7. Arrange cooked potatoes evenly on the bottom of the skillet. Top with spinach and onion mixture, sprinkle with half bacon.
![](/images/recipephotos/large/spinach-potatoes-eggs-breakfast-skillet3.jpg)
8. Pour the egg mixture on top, sprinkle with the rest of the bacon.
![](/images/recipephotos/large/spinach-potatoes-eggs-breakfast-skillet4.jpg)
9. Cook in the preheated oven for 25 minutes. Garnish with chopped green onions and serve.
![](/images/recipephotos/large/spinach-potatoes-eggs-breakfast-skillet-p.jpg)
Comments
Wow!
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