Mushroom Potato Second Breakfast Skillet

Ingredients

• 1.5 Pound Yukon Gold potatoes, scrubbed and diced into 1/2-inch pieces - 1 1/2 (pounds), Scrubbed and diced into 1/2-inch pieces.
• 12 Ounce cremini mushrooms, sliced - 12 (ounces), sliced
• 1 Count yellow onion, diced - 1 (medium onion), diced
• 5 Ounce baby spinach - 5 (ounces)
• 1 Cup sharp cheddar cheese, grated - 1 (cup), grated
• 3 Tablespoon unsalted butter - 3 (tablespoons), Used in divided additions during cooking.
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Teaspoon kosher salt - 1 (teaspoon), Used in divided additions.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 2 Tablespoon fresh parsley, chopped - 2 (tablespoons), chopped

Instructions

1. Prep the vegetables

   1. *Prep the vegetables*: dice the potatoes, slice the mushrooms, dice the onion, mince the garlic, grate the cheddar, and chop the parsley.

2. Start the potatoes

   2. 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.

3. Soften the onion

   3. 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*.

4. Brown the mushrooms

   4. 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*.

5. Wilt the spinach

   5. Add the baby spinach and stir until *just wilted*, about *1 to 2 minutes*.

6. Melt the cheese

   6. 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*.

7. Garnish and serve

   7. Remove from the heat, scatter with parsley, and *serve warm* straight from the skillet for a *cozy cottage-style breakfast*.