One Sheet Spinach, Shallot & Potato Hash With Eggs & Che

• russet potatoes↗2 -3
• tablespoons olive oil↗2 1⁄2 tablespoons
• teaspoon smoked paprika↗1 teaspoon
• tablespoon adobo seasoning1⁄4 tablespoon
• tablespoon fresh parsley, chopped↗1 tablespoon
• shallots or 1 vidalia onion↗2 -3
• ounces fresh Baby Spinach↗30 ounces
• tablespoon white wine vinegar↗1 tablespoon
• ounces herbed goat cheese or 5 ounces other cheese↗5 ounces
• large eggs↗4

Step-by-step instructions

1. 1

   Preheat oven to 450°F & place a rimmed baking sheet on oven rack in the upper third to preheat. Scrub potatoes and cut into ½-inch pieces (leave on skins for better health!). Chop or thinly slice shallots / onion. Chop parsley.

2. 2

   In a large bowl, toss potatoes, shallots/onions, and parsley with smoked paprika, 2 tablespoons oil, ½ teaspoon Adobo, and a dash of pepper. Transfer vegetables to preheated baking sheet (save bowl for next step) and roast in upper third of oven until potatoes are just beginning to soften, about 15 minutes.

3. 3

   Meanwhile, chop spinach. In the same bowl from previous step, mix spinach with ½ tablespoon oil and 2 tablespoons water. Hands work best to ensure even coating. Season with ¼ teaspoon Adobo. Place spinach on top of potatoes and return to the oven. Roast about 5 minutes, until spinach is wilted.

4. 4

   Remove baking sheet from oven. Drizzle vinegar over all ingredients and toss. Add cheese on top.

5. 5

   Make spaces for eggs in between the veggies and crack eggs into each space. Season eggs to taste. Switch oven to BROIL. Return pan to same rack and broil until egg white is set, but yolk is still runny, 2–4 minutes. Watch closely!