Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Potato, spinach and egg breakfast hash
Golden potatoes, wilted spinach and eggs for a savoury morning.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the frying time to golden potatoes
- Confirm the time to firm yolks with the lid on
- Photograph the finished pan
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 320 kcal
- per serving
- Protein
- 18 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs.
Cooking steps
Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 to 6 minutes, until nearly tender. Drain well and leave them in the colander for 2 minutes to steam dry.
Warm the oil in a large non-stick frying pan, one with a lid, over medium heat. Add the onion and cook for 3 minutes, then add the potatoes and paprika. Cook for 10 to 12 minutes, turning now and then, until golden.
Add the spinach and stir for about a minute, until it wilts.
Make four hollows, crack an egg into each, cover and cook over low heat for 8 to 10 minutes, until the whites are set and the yolks are firm.
Cooked when: the whites are set and the yolks are firm.
Divide between two plates, two eggs each.
The useful detail
Steam-dry the boiled potatoes before frying them. A dry surface browns; a wet one spits in the oil and steams, and the potatoes stay pale.
Make it work for you
One serving is Half the pan: two eggs over potatoes and spinach. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Sweet potato instead of potato
Softer and sweeter. Boil it for only 3 to 4 minutes, as it breaks up more easily.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Hot smoked paprika
The same amount, for more warmth. The calculation already uses a single paprika record, so nothing changes.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury plate in which the eggs carry most of the protein and the potatoes most of the energy. It has less protein than the breakfasts here that add cottage cheese or yoghurt.
| Energy | 320 kcal |
|---|---|
| Protein | 18 g |
| Fat | 16 g |
| of which saturates | 4 g |
| Carbohydrate | 28 g |
| of which sugars | 3 g |
| Fibre | 4 g |
| Sodium | 210 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| spinach | 100 g | FDC 168462Spinach, raw | 23 kcal | 2.9 g |
| eggs | 225 g | FDC 171287Egg, whole, raw, fresh | 320 kcal | 28.1 g |
| Whole recipe | Divided by 2 | 644 kcal | 36.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Refrigerate within 2 hours of cooking and eat within 3 to 4 days.
- In the freezer
- Not recommended. The eggs turn rubbery and the potatoes soft.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian