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Breakfast recipe · from the recipe book

Crispy Potato Breakfast Bowls with Salsa Verde

Golden, crisp-edged red potatoes topped with jammy eggs, sautéed spinach and mushrooms, and a bright, tangy parsley-basil sauce.

Crispy Potato Breakfast Bowls with Salsa Verde

Ingredients

  • 4½ small800 gRed potatoescut into 3/4-inch cubes
  • ¼ cup55 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 3½ cups sliced250 gWhite mushroomssliced
  • 5 cups loosely packed150 gBaby spinach
  • 8 large400 gEggs
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • ⅔ cup leaves15 gFresh basilleaves
  • 1 clove3 gGarlicpeeled
  • 1 tbsp10 gCapers
  • 2 tbsp30 gLemon juice
  • 2 tbsp30 gWater
  • 1⅓ cups200 gCherry tomatoeshalved

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the potato-red cubes with half of the olive oil, the paprika, the garlic powder, half of the salt and the black pepper; spread them on the sheet pan.
  3. Roast the potatoes 30 to 35 minutes, flipping halfway, until crisp and golden.
  4. While the potatoes roast, make the herb sauce: blend the parsley, basil, garlic, capers, lemon juice, water and one third of the remaining olive oil until smooth but still flecked; set aside.
  5. Bring a pot of water (not the listed water) to a boil, lower in the eggs and simmer 8 minutes, until whites and yolks are firm (160°F (71°C)); cool in cold water, peel and halve.
  6. Heat the rest of the olive oil in a skillet over medium-high heat; cook the mushrooms 6 minutes until browned, then add the spinach and the remaining salt and stir until wilted.
  7. Divide the potatoes among 4 bowls, top with the mushrooms and spinach, the egg halves and the cherry tomatoes, and spoon the herb sauce over.

Contains: Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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