Florentine Hash Skillet

September/October 2010

Your rating: None Average: 4 (45 votes)

Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese.

"This is very tasty. I would recommend grating the cheese ahead of time. You do not have to drain the spinach ahead of time if you buy the chopped spinach from a bag as the recipe calls for. YUM! "
Florentine Hash Skillet

Makes: 1 serving

Active Time:

Total Time:


  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup frozen hash browns or precooked shredded potatoes (see Note)
  • 1/2 cup frozen chopped spinach
  • 1 large egg
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 2 tablespoons shredded sharp Cheddar cheese


  1. Heat oil in a small nonstick skillet over medium heat. Layer hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the hash browns are starting to brown on the bottom, the egg is set and the cheese is melted, 4 to 7 minutes.

Tips & Notes

  • Ingredient note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.


Per serving: 226 calories; 15 g fat (5 g sat, 7 g mono); 226 mg cholesterol; 12 g carbohydrates; 9 g added sugars; 13 g protein; 3 g fiber; 374 mg sodium; 352 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner