Veggie Tater Tot Skillet | Idaho Potato Commission

Ingredients

• 4-½ pounds Idaho<sup>® </sup>Russet Potatoes
• 6 eggs
• 1½ tablespoons kosher salt
• ¾ teaspoon ground pepper
• 1½ cups all-purpose flour
• oil for deep frying
• 3 ounces unsalted butter
• 6 ounces (1½ cups) diced onion
• 6 ounces (1½ cups) diced red bell pepper
• 6 ounces (1½ cups) diced yellow bell pepper
• 6 ounces (1½ cups) diced green bell pepper
• 6 ounces mushrooms sliced ¼-inch (about 2 cups)
• 2 pounds spinach leaves, coarsely chopped (about 2 quarts packed)
• 12 ounces Roma tomato, diced
• 2 ounces (about 1 cup) chopped kale leaves
• 6 ounces (about 1½ cups) sliced black olives, drained
• 6 ounces jack cheese, grated
• Kosher salt to taste
• Fresh ground pepper to taste
• sliced avocado and snipped chives for garnish