- 2 T Butter
- ½ ea Onion, diced
- 1# Russet Potatoes, peeled and sliced
- 6 ea Eggs
- ½ cup Milk
- To taste Kosher Salt and Pepper
- 1 ea Lemon, juice only
- 2 T Sour Cream
- 2 T Canola Oil
- Pinch Garlic Powder
- 5 oz Fresh Spinach
Pre-heat oven to 400°
In a large wide pan, over medium heat, melt 2T butter. Add onion, cook until onions tenderize, about 3 minutes. Move to one side of the pan.
Add sliced potatoes to pan, season with salt and pepper. Cook until golden brown on both sides, 3-4 minutes per side.
While potatoes are cooking, add eggs, milk, ¼ t salt and a pinch of pepper in a bowl and scramble together with a fork.
When potatoes are golden. Pour egg mixture over them and then place pan in oven to finish cooking. Bake until eggs are firm and potatoes are tender. Remove from oven.
While egg and potato mixture is baking, combine lemon juice, sour cream, oil and garlic powder in a large bowl. Add salt and mix together to make the dressing for the spinach.
Cut egg and potato bake into wedges, toss spinach in dressing and serve together.