Susan is busy cooking up another delicious Farmers Guest House breakfast this morning! This week’s feature recipe is Susan’s succulent Potatoes Florentine. This delicious breakfast dish is filled with steamy, seasoned breakfast potatoes in every bite. This recipe is a great option for guests who prefer dairy, egg, and gluten-free entrees! Once you’ve tried this dish at Farmers Guest House you’re going to want to take it home with you. Check out Susan’s secret Potatoes Florentine recipe below and serve it in your home today! The recipes don’t stop here; keep your eyes peeled for more of Susan’s secret recipes to come. -Cassie
Makes 2 large or 4 small servings
1 green bell pepper, diced into medium chunks
1/2 medium yellow onion, diced into medium chunks
2 cloves garlic, minced
2-3 russet potatoes cut into bite-size chunks
4 tablespoons olive oil, divided
¼ lb. Italian sausage crumbled and browned
Salt and pepper to taste
2 cups baby spinach leaves
2 to 4 eggs, poached to desired doneness
Preheat oven to 400 degrees F. Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper. Bake potatoes for 20-30 minutes, or until potatoes are cooked through.
While potatoes are baking, cook Italian sausage over medium heat until browned, drain and set aside. In the same pan heat about 2 tablespoons of olive oil, over medium heat.
Add the diced peppers and onions and cook until browned and broken down. Season with salt and pepper. Add the minced garlic, and cook for 1 minute more. Remove from heat.
When potatoes are done roasting, remove from the oven. Add potatoes and sausage back into the pan, stir to incorporate all ingredients.
Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.
Serve with poached eggs on top, or just as is!