Skillet Eggs with Potatoes, Spinach, and Red Sauce
Hash browns under tomato, spinach, and scrambled egg. One pot, one boil, no oven.
- calories
- 700
- weight
- 5 oz
- cal / oz
- 140
- protein
- 26 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 12 min
- total time
- 14 min
- water
- 450 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Liquid fuel
- Backpacking
- Basecamp
- Car camping
- Bikepacking
- Vegetarian
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dehydrated hash brown potatoes | 1 cup | the shelf-stable carton kind, not frozen |
|---|---|---|
| Dried chopped spinach | 1/4 cup | packs to almost nothing, rehydrates in two minutes |
| Tomato powder | 3 tbsp | stands in for a jar of marinara |
| Garlic powder | 1/2 tsp | |
| Dried rosemary | 1/2 tsp | crumbled between your fingers |
| Whole egg powder | 1/3 cup | about two eggs |
| Grated parmesan | 2 tbsp | the dry shaker can, no refrigeration |
| Olive oil | 1 tbsp | |
| Salt and pepper | to taste |
Method
- Pour 300 ml of water over the potatoes and spinach in the pot. Bring to a boil, then cut the flame to low and let them sit five minutes until the potatoes go soft.
- Stir in the oil, rosemary, garlic powder, and salt. Cook another two minutes so the potatoes pick up some color on the bottom.
- Whisk the tomato powder into 100 ml of water in your mug and pour it over the potatoes. It should be thick, not soupy.
- Whisk the egg powder into 50 ml of water, pour it over the top, and cover. Two to three minutes on the lowest heat you have, no stirring, until the egg is set.
- Kill the heat, shake the parmesan over it, and let it sit a minute with the lid on.
The original is an oven dish — potatoes roasted, then everything layered in a skillet and baked until the eggs set. A stove can do the same thing in one pot if you build it in the right order: hydrate and brown the potatoes first, sauce them second, and put the egg on top last where the lid does the work the oven used to.
Everything perishable got swapped. Frozen spinach becomes dried, a jar of marinara becomes tomato powder and water, and the eggs are powdered. Keep the sauce thick. Too much water and the egg never sets, it just floats.
Packing
Potatoes, spinach, rosemary, and garlic go in one bag. Tomato powder, egg powder, and parmesan each get their own small bag — the egg needs to be whisked separately or it scrambles into lumps. Oil rides in a dropper bottle.
Variations
- A foil packet of chicken or a handful of soy crumbles in with the potatoes makes it a full dinner.
- Chili flakes and a pinch of smoked paprika push it toward shakshuka.
- No tomato powder: two tablespoons of tomato paste from a tube works and travels fine.
https://www.bowlofdelicious.com/baked-eggs-with-potatoes-spinach-and-marinara