- 2 teaspoons Safeway SELECT Verdi Extra-Virgin Olive Oil
- 1 cup boiled or baked unpeeled red-skinned potato (2 to 2-1/2 in. wide), sliced or diced
- 1/2 cup chopped onion
- 1/2 cup carrot, diced or chopped
- 1/2 cup corn kernels, fresh, canned, or frozen
- 1/2 apple, cored and sliced
- 1/2 cup fresh spinach leaves or arugula, mustard, or watercress
- 3 red cabbage or radicchio leaves, torn or chopped into pieces
- 1 pinch Salt and pepper
- 2 Lucerne Large Eggs, fried (optional)
- Melt olive oil in a 10- to 12-inch nonstick frying pan. Tilt pan to coat bottom evenly. Brown the potato, onion, and carrot over medium heat, about 5 minutes. Mix corn into the hash, then lay apple slices around the edges. When slices brown, turn them over, but don't mix into the rest of the hash until the second apple side browns, 3 to 5 more minutes.
- Scatter spinach and cabbage over hash and turn with a wide spatula to mix. Cook until spinach leaves are bright green and limp, about 2 minutes. Add salt and pepper to taste. Top with fried eggs if desired.