Mediterranean Potato Hash | Potato Hash | Breakfast Recipes

Ingredients

• 2 teaspoons (10 ml) extra virgin olive oil
• 1/2 cup (75g) red onion, chopped
• 3 (15g) garlic cloves, chopped
• 2 medium russet potatoes, diced
• ½ cup (83g) canned chickpeas, drained and rinsed
• 3 cups (90g) fresh baby spinach (can use frozen but make sure to squeeze the water out and only use ½ cup)
• 1 teaspoon (1g) dried oregano
• 1 teaspoon (2g) paprika
• ¼ cup chopped (quartered) grape tomatoes
• 4 large eggs, whisked in a bowl
• ½ cup (75g) crumbled feta
• 1/2 cup (30g) chopped fresh parsley, stems removed
• Salt and pepper, to taste
• 1 lemon