Parmesan Herbed Potatoes with Eggs


 RS Diner Style HB



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Featuring Cavendish Farms® Chunky Diced Potatoes


3 cupsCavendish Farms Chunky Diced Potatoes 
2 tbspbutter 
½ cup grated parmesan cheese 
4 eachlarge Chicken Eggs 
5 cupsfresh spinach leaves  
¼ cup35% cream 
1 tbspalmonds, finely chopped 
½ tsp salt 
½ tspfresh ground Pepper 


  1. Preheat oven to 450°F. Spread Cavendish Farms Chunky Diced Potatoes in a single layer on a non-stick baking sheet. Place in the oven and cook for 6-7 minutes.
  2. Turn and cook another 6-7 minutes or until desired doneness and crispness.
  3. Remove potatoes and place in a mixing bowl with 1 tbsp of the butter, season with salt & pepper and mix well. Place back on the baking sheet and top with the grated parmesan cheese and place back into the oven for 3-4 minutes or until golden brown.
  4. Place ½ tbsp of butter in a non-stick skillet on the stove top over medium-high heat, add spinach and cook for 1-2 minutes or until soft.
  5. Add cream and cook for another 2-3 minutes allowing the cream to reduce slightly.
  6. Cook eggs (as desired) with remaining butter and serve with equal amounts of potatoes and creamed spinach.
  7. Top creamed spinach with almonds and serve.

Serves – 2 to 3