If you have ever tried to hit a potassium goal through diet alone, you know how tedious it gets. This breakfast skillet is one of the more practical solutions I have found. One pan, minimal prep, and it does not require any willpower to pull off at 7 in the morning.
I adapted it from a few similar recipes I was already making. The main changes were dropping the cheese to cut fat, adding spinach for potassium, and finishing with pickled red onions for a little brightness. The whole thing is suprisingly filling for how light it looks on paper.
▼ Jump to RecipeWhy This Recipe Actually Works
Most high-potassium breakfasts are either boring or involve too much prep. This one manages to be neither. The hash browns crisp up in a few minutes while the spinach wilts and the eggs steam from the lid, so everything finishes at roughly the same time without much effort from you.
No added salt is needed. The frozen hash browns and Sriracha bring enough sodium on their own. If you want to push the potassium even higher, half an avocado on the side is an easy add. Getting enough potassium is genuinely hard, and this meal are one of the better ones I have found for actually hitting it.
A fast, high-protein breakfast skillet with crispy hash browns, wilted spinach, and steamed eggs. Low sodium, high potassium, and ready in under 15 minutes.
Nutrition Per Serving
Ingredients
- 3/4 cup frozen shredded hash browns
- 1 cup raw spinach
- 2 large eggs
- 1 tablespoon vegetable oil
- 2 tablespoons Sriracha hot sauce
- 2 tablespoons pickled red onions
- Freshly ground black pepper to taste
No added salt needed. The frozen hash browns and Sriracha bring enough sodium. Optional: half an avocado on the side for extra potassium.
Directions
- Heat an 8-inch skillet on medium heat for 2 minutes to bring it up to temperature.
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Add oil and spread hash browns evenly across the pan. Cover and cook for about 4 minutes until the bottom is golden and crispy.
Spread the hash browns in an even layer for the best crisp on the bottom. -
Flip the hash browns, cover with spinach, and place the lid on top.
Layer the spinach directly over the hash browns before adding the eggs. -
Cook covered for 2 minutes until the spinach is slightly wilted.
Two minutes under the lid is all it takes to wilt the spinach down. -
Crack 2 eggs directly on top of the spinach and replace the lid. Cook on medium for 2 minutes.
Crack the eggs directly onto the spinach bed and cover immediately to trap the steam. - Reduce heat to the lowest setting. Let the eggs finish cooking to your preferred doneness. I like them just on the edge of runny, which takes about 3 more minutes.
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Season with black pepper, drizzle with Sriracha, and top with pickled red onions.
The pickled red onions add brightness and cut through the richness of the eggs.
How to Scale This Up
This recipe is sized for one serving in an 8-inch pan. To make two servings, move to a 10 or 12-inch pan and double all the ingredients. Cooking times stays roughly the same. The one thing to watch is the hash brown layer. If it is too thick it will steam instead of crisp, so keep it spread out in a single even layer.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes. Grate a medium russet potato and squeeze out as much moisture as possible before adding it to the pan. Frozen hash browns are more convenient because the moisture is already removed during processing. Fresh ones work but they take a bit longer to brown properly.
What can I use if I don't have pickled red onions?
Fresh red onion works fine. So does a small splash of apple cider vinegar right before serving. The pickled onions are mostly there for brightness and a mild tang, so anything acidic will do roughly the same job.
How do I make this without Sriracha?
Any hot sauce works as a substitute. You could also skip it entirely and use a pinch of chili flakes or smoked paprika. Keep in mind that Sriracha adds a small amount of sodium, so if you leave it out you may want a small pinch of salt to compensate.
What lid should I use if my pan doesn't have one?
A splatter shield works well for 8-inch pans. The Cuisinart CTG-00-UL fits this size nicely, or a universal lid that adjusts to multiple pan sizes is also a solid option. Look for one with a glass center so you can monitor the eggs without lifting it and losing the steam.
Can I store and reheat this?
It is best made fresh. The hash browns lose their texture after refrigerating and the eggs do not reheat well without overcooking. Since the whole thing only takes 14 minutes, it is easier to just make it fresh each time.
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