Spinach, Potato and White Bean Breakfast Skillet

Diced potato, onion and red pepper are pan-fried with garlic, cumin and paprika, then white beans and spinach are stirred through for a savoury skillet.

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Ingredients

• 400 g potato
• 1 onion
• 1 red bell pepper
• 2 garlic cloves
• 240 g canned white beans
• 120 g spinach
• 30 g fresh parsley
• 2 tbsp olive oil
• 120 ml water
• 1 tsp cumin
• 0.5 tsp paprika
• 0.75 tsp salt
• 0.25 tsp black pepper

Steps

1. Peel the potato and cut it into 1 cm cubes. Peel and dice the onion. Core and dice the red bell pepper. Peel and thinly slice the garlic. Drain and rinse 240 g canned white beans. Wash the spinach and chop the fresh parsley.
2. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the potato cubes, season with 0.25 tsp salt and 0.125 tsp black pepper, and cook for 10 minutes, stirring, until the edges are lightly browned.
3. Add the diced onion, red bell pepper and sliced garlic. Pour in 60 ml water, stir, cover and cook for 6 minutes, until the potatoes are tender when pierced with a knife and the water has evaporated.
4. Uncover the skillet. Stir in the cumin, paprika and 0.5 tsp salt, and cook for 1 minute until fragrant.
5. Add the drained white beans and cook for 3 minutes, stirring, until heated through and lightly coated with the spices.
6. Add the spinach in batches and stir until it wilts completely, about 2 minutes. Spread the mixture evenly in the pan.
7. Drizzle with the remaining 1 tbsp olive oil, season with 0.25 tsp black pepper, and scatter the fresh parsley over the top. Serve straight from the skillet.