Egg and Spinach Potato Hash with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Spinach Potato Hash with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Potato Hash with Greek Yogurt

A warm, savory hash featuring tender diced potatoes, gently sautéed spinach, and a delicate small egg, all finished with a cool dollop of creamy Greek yogurt. This dish offers comforting textures and vibrant flavors perfect for a nourishing breakfast.

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NUTRITION

338kcal
Protein
11.8g
Fat
18.3g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 small whole egg (40g)

180g diced potato

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g)

1 tbsp olive oil

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced potato and cook for about 10 minutes, stirring occasionally, until they begin to soften and lightly brown.

  • 3

    Toss in the fresh spinach and continue to sauté for an additional 2-3 minutes until the spinach wilts.

  • 4

    Make a small space in the skillet and gently crack the egg into that area. Allow the egg to cook to your desired doneness, either by covering the pan for a slightly steamed top or flipping it carefully.

  • 5

    Transfer the hash to a plate and top with the dollop of nonfat Greek yogurt.

  • 6

    Serve immediately and enjoy your warm, comforting breakfast.

Egg and Spinach Potato Hash with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Spinach Potato Hash with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Potato Hash with Greek Yogurt

A warm, savory hash featuring tender diced potatoes, gently sautéed spinach, and a delicate small egg, all finished with a cool dollop of creamy Greek yogurt. This dish offers comforting textures and vibrant flavors perfect for a nourishing breakfast.

NUTRITION

338kcal
Protein
11.8g
Fat
18.3g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 small whole egg (40g)

180g diced potato

1 cup fresh spinach (30g)

2 tbsp nonfat Greek yogurt (30g)

1 tbsp olive oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced potato and cook for about 10 minutes, stirring occasionally, until they begin to soften and lightly brown.

  • 3

    Toss in the fresh spinach and continue to sauté for an additional 2-3 minutes until the spinach wilts.

  • 4

    Make a small space in the skillet and gently crack the egg into that area. Allow the egg to cook to your desired doneness, either by covering the pan for a slightly steamed top or flipping it carefully.

  • 5

    Transfer the hash to a plate and top with the dollop of nonfat Greek yogurt.

  • 6

    Serve immediately and enjoy your warm, comforting breakfast.