Ingredients:

  • 1 lb Yukon Gold potatoes, small diced
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¾ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 4 large eggs
  • 2 cups fresh baby spinach
  • 4 oz sharp cheddar cheese, shredded
  • 4 slices precooked turkey sausage, cubed
  • 1 tbsp salted butter
  • ½ cup cherry tomatoes, halved
  • 2 tbsp pickled red onions
  • 1 tbsp fresh chives, chopped
  • 1 tsp hot honey

Instructions:

  1. Toss the diced potatoes in a bowl with olive oil, paprika, garlic powder, salt, and pepper.
  2. Heat a 12-inch cast iron skillet over medium-high heat. Spread the potatoes in a single layer and press down slightly. Cook undisturbed for 5-7 minutes until a deep gold crust forms, then stir and cook for another 8-10 minutes until tender and mahogany-colored.
  3. Reduce heat to medium. Push the potatoes to the outer edges of the pan. Add butter to the center, followed by the cubed turkey sausage. Sear for 2 minutes until browned.
  4. Crack the eggs directly into the center; whisk them lightly in the pan for a scramble style or leave intact for sunny side up.
  5. Once the eggs are nearly set, sprinkle the shredded cheddar over the top and fold in the baby spinach. Stir gently until the cheese is velvety and the spinach has just wilted.
  6. Divide the mixture into two bowls. Top each bowl with halved cherry tomatoes, pickled red onions, and chopped chives. Finish with a drizzle of hot honey.