45m$12.88Mushroom Potato Second Breakfast Skillet
A hearty breakfast skillet with golden potatoes, buttery mushrooms, sweet onion, tender spinach, and melted sharp cheddar. Rustic, generous, and cozy enough for second breakfast.
- Energy
- 403 calories per serving
- Protein
- 13.3 g per serving
- Carbs
- 40.1 g per serving
- Fat
- 22.3 g per serving
- Sodium
- 729 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
unsalted butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
sharp cheddar cheese, grated
1 Cup
Kroger® Sharp Cheddar Block Cheese
50%
Yukon Gold potatoes, scrubbed and diced into 1/2-inch pieces
1.5 Pound
Yukon Gold Potatoes
100%
fresh parsley, chopped
2 Tablespoon
Parsley - Italian
13%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Yukon Gold potatoes-1.5 lb
- cremini mushrooms-12 oz
- yellow onion-1 medium onion
- baby spinach-5 oz
- sharp cheddar cheese-1 cup
- unsalted butter-3 tbsp
- fresh parsley-2 tbsp
- garlic-2 cloves
- olive oil-1 tbsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Prep the vegetables: dice the potatoes, slice the mushrooms, dice the onion, mince the garlic, grate the cheddar, and chop the parsley.
Cut on a stable cutting board and keep fingertips clear of the knife and box grater.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the potatoes and 1/2 teaspoon salt, then spread them in an even layer and cook covered for 10 minutes, stirring occasionally.
Keep the skillet handle turned inward and use a dry towel or mitt when handling the hot skillet.
Uncover the skillet, add the onion and 1 tablespoon butter, and cook for 5 to 6 minutes until the onion is softened and the potatoes are golden at the edges.
Open the lid carefully so hot steam vents away from your hands and face.
Add the mushrooms, garlic, remaining 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the mushrooms have released their moisture and browned.
Add the baby spinach and stir until just wilted, about 1 to 2 minutes.
Sprinkle the sharp cheddar over the skillet, reduce the heat to low, and cover for 2 to 3 minutes until the cheese is melted and bubbling softly.
Use a dry towel or mitt when lifting the hot lid, and angle it away to avoid steam burns.
Remove from the heat, scatter with parsley, and serve warm straight from the skillet for a cozy cottage-style breakfast.
Let the skillet cool before washing, since hot pans can cause burns.
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