Cheesy Home Fries with Spinach and Peppers Sp5
Crispy, golden-brown potatoes meet melty cheddar cheese and nutrient-packed veggies in this irresistible recipe for Cheesy Home Fries with Spinach and Peppers SP5. Perfectly seasoned with a hint of paprika and cumin, this hearty dish brings together tender russet potatoes, sautéed bell peppers, and wilted spinach for a vibrant explosion of flavor and color. Whether served as a comforting breakfast side or a standalone vegetarian meal, the addition of gooey cheese elevates every bite. With only 40 minutes from prep to plate, this easy one-skillet recipe is a time-saving winner that’s sure to satisfy. Garnish with fresh parsley for a pop of brightness, and enjoy restaurant-quality home fries straight from your kitchen!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Green bell pepper
- 1 medium (diced) Yellow onion
- 2 cloves (minced) Garlic
- 4 cups (lightly packed) Fresh spinach
- 1 cup Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground cumin
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Peel the potatoes and cut them into 1/2-inch cubes.
Place the potato cubes in a large pot, cover with water, and bring to a boil. Cook for 5-7 minutes until the potatoes are fork-tender but not falling apart. Drain and set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced red bell pepper, green bell pepper, and yellow onion to the skillet. Sauté for 5 minutes until softened and fragrant.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Push the sautéed vegetables to one side of the skillet and increase the heat to medium-high. Add the remaining tablespoon of olive oil and the drained potatoes to the skillet in an even layer.
Sprinkle the potatoes with salt, black pepper, paprika, and ground cumin. Let them cook undisturbed for 4-5 minutes to develop a crispy golden crust, then gently flip and cook for another 3-4 minutes.
Add the fresh spinach to the skillet and stir everything together. Cook for 2-3 minutes until the spinach is wilted and well combined.
Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and cook for 2 minutes or until the cheese is melted.
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley (optional) before serving.
Serve hot as a side dish or enjoy it as a standalone meal.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
