We have an abundance of eggs from our hens right now...so breakfast for dinner was a perfect choice. I served this with a side of marinated beets which was a surprisingly good combination. I didn’t have any kalamata olives but they would be great sprinkled on top.
1/2 bag of frozen hash browns
1 c. Diced onion
2 c. Chopped fresh spinach
1/2 c. Crumbled feta
4 eggs
3 T. Canola oil
3 T. Sun dried tomato pesto
In a large frying pan put the oil, hash browns, and onions. Cook on a medium high heat until potatoes are browned and crispy. Stir in pesto, then the spinach. Once the spinach is wilted, make little spaces in the potatoes for the eggs. Cook until the eggs are well done. Sprinkle with the feta and serve.
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