Spinach, Avocado and Sun Dried Tomato Home Fries Recipe

Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes


  • 1 tablespoon olive oil
  • 1 pound russet potatoes, peeled and diced into ½-inch cubes
  • ½ medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 ounces baby spinach
  • ½ cup chopped sun-dried tomatoes (packed in oil is best for flavor)
  • 1 avocado, diced
  • 2-4 large eggs (optional)


1. Prep the potatoes: Wash, peel, and dice the potatoes into small cubes for even cooking.

2. Sauté the veggies: Heat the olive oil in a large skillet over medium heat. Add the potatoes, onion, garlic, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the potatoes are golden brown and fork-tender.

3. Wilt the spinach: Just before the potatoes are finished, add the spinach to the skillet and stir until wilted, about 1-2 minutes.

4. Add the sun-dried tomatoes: Stir in the sun-dried tomatoes.

5. Cook the eggs (optional): If you’d like, cook your eggs separately in a different pan according to your liking (fried, scrambled, poached). For a sunny-side-up egg, carefully crack them directly into the skillet with the potatoes.

6. Assemble and serve: Divide the home fries onto plates. Top with diced avocado and your cooked eggs (if using). Enjoy immediately!


Potato variety: For extra crispy results, try Yukon Gold potatoes.

Spice it up: Add a pinch of red pepper flakes for a touch of heat.

Customize it: Top with crumbled feta cheese, a drizzle of balsamic glaze, or a dollop of sour cream.

Make it a meal: Serve alongside some breakfast sausage or crispy bacon for a complete and satisfying meal.


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