A delightful skillet potato dish with vibrant spinach and tangy sun-dried tomatoes, perfect for any meal.
Boil the cubed potatoes in a pot of water until tender, approximately 15 minutes.
Adding a pinch of salt to the boiling water enhances the flavor of the potatoes.
Heat the olive oil and a bit of oil from the sun-dried tomatoes in a skillet over medium-high heat.
Using the oil from the sun-dried tomatoes adds extra flavor to the dish.
Add the sliced shallots and boiled potatoes to the skillet. Cook, stirring occasionally, until golden brown, about 20 minutes.
Let the potatoes sit undisturbed for a few minutes to develop a crispy crust.
Mix in the chopped spinach, sun-dried tomatoes, cayenne pepper, and salt. Stir well to combine.
Ensure the spinach is evenly distributed for consistent flavor.
Add the butter and let it melt, stirring to coat the ingredients evenly. Cook for another 5 minutes.
Butter adds a rich flavor and helps to meld the ingredients together.
Top the dish with shredded asiago cheese and crumbled bacon. Serve warm.
Serve immediately to enjoy the cheese melted and the bacon crispy.
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