Crispy roasted potatoes and onions, garlicky spinach, and eggs your way. What could be a better way to start the day? Got some extra cherry tomatoes hanging around? Add ‘em! Want to substitute sautéed kale for the spinach? Why not! I mean you don’t even have to eat this breakfast hash for breakfast — have it for dinner. The potatoes can be roasted ahead and you can throw the hash together at your leisure.

INGREDIENTS:

• 2 sweet potatoes, diced

• 1 russet potato, diced

• 1 red onion, thinly sliced

• 2 teaspoons everything but the bagel seasoning

• 6-ish ounces of fresh spinach

• 2 cloves of garlic, minced

• ¼ cup olive oil

• 4 eggs

LET’S COOK:

1. Preheat your oven to 425°F. Put all potatoes and onion on a baking sheet and toss with half the olive oil and all of the everything bagel seasoning

2. Roast potatoes for 20 minutes and flip ‘em over to make sure all sides are evenly roasted. Roast for another 15 minutes or so until all the potatoes are soft and a little bit crispy

3. While the potatoes roast, make your spinach. Add 1 tablespoon olive oil to large sauté pan and heat on a medium flame. Once the pan is hot, add the garlic and sauté with a touch of salt until it becomes aromatic

4. Add spinach and cook until wilted. Add the roasted potatoes and onion to pan. Mix it all up and add a touch more oil if you want it extra decadent. Season to taste

5. Add remaining oil to pan and fry your eggs however you like

6. Divide the hash evenly among four bowls and top with an egg (and bacon, if you want)

[SERVES 4]

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