Potato and Spinach Scramble

Potato and Spinach Scramble

1 egg, scrambled

2 strips of bacon

1 small yellow potato

1 large handful of fresh spinach

pepper to taste

Cube the potato into small, equal sizes. Place into a pot of water and bring to a boil. Boil for about 10 minutes, or until the potatoes are fork tender. Drain in a colander and set aside. 

While the potatoes are boiling, slice the bacon into little bite sized pieces and place in a non-stick skillet. Turn the heat to medium high and monitor the bacon. Stir as needed, ensuring it is cooking equally and nothing is burning. It should be ready at the same time that the potatoes can be drained. Remove the bacon from the pan and set on a paper towel to drain the grease. 

In the same pan the bacon was cooking in, leave the heat on and add the boiled potato cubes to the pan. Season with pepper and fry in the bacon fat until they turn golden, 8-10 minutes. Flip the potatoes every 2 minutes or to make sure they are cooking evenly. 

MEG'S TIP: Do not add too much salt to this meal. There will be salt from the rendered bacon fat that you are frying the potatoes in. If you want to add salt, taste it once the meal is cooked and then decide if you need to add additional salt. 

When the potatoes are done, turn the heat to medium and add the scrambled egg, stirring constantly (but try to not break up the potatoes, just sort of fold the eggs in). Cook until done, about 2 minutes. Turn the heat off and add the spinach, folding it in. It will wilt naturally from the heat of the pan, fold for about 30 seconds or so until fully wilted. Remove from the heat, top with some hot sauce and enjoy!

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