AI
Ingredients
- 300 g baby potatoes, halved or quartered
- 3 large eggs
- 80 g feta, crumbled
- 60 g fresh spinach (roughly chopped)
- 1 small red onion (about 100 g), thinly sliced
- 1 tbsp lemon juice (≈15 ml)
- 1 tsp smoked paprika
- olive oil, salt, pepper
Steps
- Prep: slice potatoes small so they cook fast. Bring a small pan with 1–2 cm water to a boil and add potatoes for 4 minutes to speed softening (Hostel Hack: use the electric kettle to boil water and pour over potatoes in the pan, cover). Drain.
- Heat 1 tbsp olive oil in a medium nonstick pan over medium-high heat. Add sliced onion and sauté 1–2 minutes until translucent.
- Add drained potatoes, season with salt, pepper and smoked paprika. Fry, tossing occasionally, about 6–8 minutes until golden and tender.
- Tuck chopped spinach into the potatoes and cook 1 minute until wilted. Drizzle lemon juice and taste for seasoning.
- Make three wells in the potato mix and crack an egg into each (or crack 2 eggs if serving 1–2 and want scrambled style). Reduce heat to medium-low and cover the pan for 3–5 minutes until whites set and yolks reach desired doneness.
- Sprinkle crumbled feta over the skillet, remove from heat and let rest 1 minute. Serve straight from the pan or slide onto toast/wrap for a portable breakfast.