Breakfast skillet – a healthier (and tastier) riff off a traditional fry-up ;-)

Today is by birthday, so I’m kicking off with my favourite brunch treat of the moment: my breakfast skillet, a dish that riffs off the ingredients used in a traditional fried breakfast, smashing the hipster trend for deconstructing dishes! 😛

No, there’s no bacon, no egg, and no sausage… but we’ve got all the best bits here: potatoes, mushrooms, spinach and tomatoes – all tossed together with a few of my favourite herbs. While tomatoes and oregano are a well-established combination, mushrooms and thyme are a pretty recent discovery for me (how did I go so many years without knowing this marriage made in heaven?!), and one there’s no going back from!

Let’s get cracking so’s you can serve up a brunch that’ll fuel you for the day ahead… 😉

Flavour: Savoury, salty, and moreish

Serves: a substantial main meal for two


  • 4 small potatoes
  • 1 tablespoon olive oil
  • 1 small red onion
  • 1 clove garlic
  • half teaspoon salt
  • 150g oyster mushrooms, torn into large strips (bigger mushrooms might yield 3-4 strips, whereas smaller ones can go in whole)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon lemon zest
  • 1 cup cherry tomatoes
  • 100g baby spinach
  • generous grind black pepper


  1. Bring a small pot of water to the boil
  2. Scrub your potatoes, but don’t peel them – chop them into chunks (6-8 chunks per potato will do), and boil them for 5 minutes
  3. Strain your potatoes, and make sure all the water evaporates off – then give them a vigorous shake in the strainer to fluff up the edges with starch (this makes for crispy edges when you pop them in hot oil 😉 )
  4. Heat up half your olive oil in a large skillet over a high heat, and toss in your potatoes only when it’s hot – they should sizzle immediately
  5. Shake your skillet a few times over the next 3 minutes to coat the potatoes well in the oil, and start crisping up the edges
  6. Turn the heat down to medium-high, and chuck in the onions – shake a few more times over the next 3 minutes
  7. Once your potatoes are crisping up nicely and your onion is translucent and giving off that yummy smell that tells your tastebuds brekkie’s on its way, then you’re ready to add more things – chuck in your salt and garlic now, and stir through
  8. After a minute, add the rest of your oil, toss in your mushrooms, and stir well
  9. Cook until your mushrooms have started to turn golden and crispy around the edges, and then add your lemon zest, thyme and oregano – stir well
  10. After another minute, toss in your cherry tomatoes, stir in, and add a generous grind of black pepper
  11. Cook for another minute, then stir in your spinach – reduce heat to low, and stir gently until spinach is wilted
  12. Once your spinach is wilted, remove your scramble from the heat, and plate up immediately with the bread of your choice – enjoy! 😀

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