Although this isn’t necessarily a traditional Eggs Florentine (as it doesn’t have any sauce to go with it), it does stay true to “Florentine” which is used to describe a dish with spinach. Regardless of semantics, this was one tasty combo! I mean, I was expecting it to be good; crunchy hashbrown topped with sauteed spinach, feta cheese and topped with a fried egg, running it’s yolk all over the place. You’ve got a win right there. But this was just awesome! All the flavours came together so well. The textures complemented each other, the saltiness of the feta went great with the spinach. I will definitely be making this again!
- 1 russet potato
- Canola oil
- 1 tbsp flour
- 2 handfuls of spinach (chopped)
- 2-3 tbsp feta cheese
- 2-3 eggs
- Garlic powder
- Salt & Pepper
- Start by shredding your potato.
- Once shredded, spread the potato between sheets of paper towel, pressing potatoes to draw moisture out of them, repeating between fresh paper towel until nearly dry (the dryer they are the crispier they will be).
- Once dried, place the potatoes in a bowl, add salt, pepper, and garlic powder to taste, and mix in a tablespoon of flour.
- In a pan on medium heat, pour enough canola oil to coat the bottom of the pan.
- Take a handful of shredded potato and flatten it into a patty. Do this with all your potato.
- Once pan and oil is heated, cook hashbrowns until golden brown on each side.
- After the first side of the hashbrown has cooked, in a separate pan on medium heat, with a drizzle of olive oil or some butter, begin cooking your spinach until wilted, adding salt and pepper to taste. Adding about 1-2 tablespoons of crumbled feta at the end.
- Remove your spinach to a plate, frying 2-3 eggs (depending on how many hashbrowns) in butter until cooked to your liking.
- Once everything has cooked, place hashbrowns on plate, top with spinach, and fried egg.