By Dane Feldman
Photo by Dane Feldman.
If ever you have enjoyed brunch alongside me, you can attest to the fact that I have been heard saying something along the lines of “it’s not brunch without eggs, potatoes, and champagne.” Rarely will you find me dining in or out for brunch without some variation of the three, though I’ll gladly stretch for vodka, wine, or bourbon instead of champagne. In any case, it’s important to perfect the potato and egg combination at home this winter when it’s just too damn cold to head outside.
What you’ll need for the potatoes:
8 yukon gold potatoes
4 cups fresh spinach
5 tbsp margarine
3 tbsp plain nonfat Greek yogurt
Preheat oven to 350.
Pierce and microwave the potatoes until soft.
Saute the spinach until it cooks down into about 1 cup. Drain the spinach and reserve the water.
Cube the potatoes and put in the large mixing bowl. Beat using an electric mixer and add the margarine and greek yogurt. Beat again and pour in about 1/4 cup of the spinach water.
Add the spinach and mix again. Put the mashed potatoes into a pie pan and top with a bit of additional margarine.
Bake for 20 minutes or until browned.
What you’ll need for the eggs:
1-2 eggs per person
When the potatoes are almost finished baking, fry the eggs over easy in a pan using the olive oil.
Plate a large scoop of mashed potatoes and top with the fried egg. Crack sea salt over the egg and potatoes to taste and add a dash of cayenne pepper to the egg before serving.