Bowl of Spinach & Potato with Egg
(click to enlarge)

Spinach & Potatoes with Egg


Denmark    
Serves:
Effort:
Sched:
DoAhead:  		 4 brunch
***
1-1/8 hrs
Yes		 A delicious dish for breakfast / brunch, but substantial enough for lunch, or (without egg), a side dish for 6. Vegetarian, or Vegan (without egg).

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Potatoes (1)
Spinach (2)
Mushrooms (3)
Chili, Green (4)  
Garlic
Thyme Sprig
Sea Salt
Pepper, black
Olive Oil
-- Garnish
Eggs
Do Ahead   -   (25 min)
  1. Float wash SPINACH. Remove heavy stems and discard. Tear really big leaves into large pieces. Run dry in a Salad Spinner and seal in a plastic bag. This will keep in the fridge for 2 days.
Prep   -   (20 min)
  1. Cut skin-on POTATOES as needed. Tiny ones in half, very small ones into quarters, and medium ones into small cubes. Hold in cold water until needed.
  2. Cut MUSHROOMS into large pieces.
  3. Cap GREEN CHILI. Remove as much of the core and veins you think you need to, and chop fine. Crush GARLIC and chop fine. Mix.
  4. Strip THYME LEAVES from stems.
Run   -   (45 min)
  1. Preheat Oven to 375°F/190°C. See also Options.
  2. In a saucepan, place Potatoes with lightly salted water to cover, Bring to a boil, turn to a simmer, cover, and simmer until potatoes are just cooked through, (about 15 minutes).
  3. In a spacious sauté pan (3-1/2 qt) or wok, heat Olive Oil. Stir in Potatoes, Thyme Leaves, and a generous sprinkle of Salt. Fry over moderately high heat, stirring fairly often, until potatoes are lightly browned (about 12 minutes)
  4. Meanwhile, steam Spinach until just done. drain well.
  5. When Potatoes are lightly browned, stir in Mushrooms and Garlic mix. Continue to fry stirring, over moderate heat, until Mushrooms have given up most, but not all, of their liquid.
  6. Stir in Spinach. Place into 4 medium dishes, or one or two larger dishes as desired. Make shallow impressions for as many Eggs as you will use and break an Egg into each. Sprinkle with Salt and Pepper.
  7. Slide Dishes into the Oven for just as long as is needed for the Whites to set (10 minutes or so).
  8. Serve hot.
NOTES:

  1. Potatoes:

      Use White Potatoes. they can be tiny, very small, or medium, depending on how you cut them. For Medium, White Rose will work well. For details see our Potatoes page.

  2. Spinach:

      Yes, that's a lot of Spinach. She doesn't say so, but I presume the pattern recipe expects stems to be discarded. I used a lesser amount of Taiwan Spinach, from which you do not discard the stems. Actually, you can use stems from regular spinach too, if you give them a few minutes head start in the steaming.

  3. Mushrooms:

      The pattern recipe calls for "Brown Mushrooms", but I used regular "White Mushrooms". There isn't a lot of difference.

  4. Green Chili:

      Type was not specified, and I have no idea what Chilis they use in Denmark. I used a Serrano with just the main core taken out and the veins left in, and that didn't make the finished dish noticeably hot. Use your own best judgement here. For detail see our Mexican Chilis.

  5. Options:

      If you are skipping the Eggs, you don't need the oven and can complete the dish in the pan. You could also make Poached Eggs and hold them in warm water. You could also make fried eggs, Sunny Side Up.

  6. Comments:

      The pattern recipe had the raw potato pieces stir fried in the pan. This took too long and too much attention, and didn't offer any improvement over the pre-cooked potatoes.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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