Spinach and Artichoke Sheepherder's Breakfast

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A warm and satisfying breakfast with a light and creamy spinach and artichoke flavor. Filled with eggs, bacon, and homemade hashbrowns.

At this time of year when it's super dark and cold, I always look forward to having a comforting breakfast to cheer things up a bit. It's been so hard to get up in the morning lately! But when I know I'm making something like this spinach and artichoke sheepherder's breakfast, it makes it a little easier to get out of bed.

Soft and cheesy potato hashbrowns with eggs and bacon-yes please! The spinach and marinated artichokes pair well with the ricotta cheese, but if you are not a huge veggie lover, note that the veggies are mild and blended into the cheese.

What is a Sheepherder's Breakfast?

A sheepherder's breakfast is similar to a farmer's breakfast in that the main ingredients consist of eggs, bacon, and potatoes. Coming from a family of farmers, I would assume that the reason for this is that you need filling meals when you are doing a lot of manual labor.

It's quick, easy, and keeps you full while you are out in the fields. However, if you aren't a big breakfast person, you could easily make this for dinner. That's how I make it.

How To Shred Potatoes

The easy way to make homemade hashbrowns is in the food processor with a shredding blade. Wash and cut the potatoes into chunks and then shred them through the chute in the food processor. Viola!

Ingredients

1 lb potatoes, shredded in food processor (you can also buy shredded potatoes or hasbbrowns)

6 pieces bacon

14 oz marinated artichoke hearts, chopped

2-3 cups spinach, chopped

16 oz ricotta cheese

½ tsp salt

½ tsp garlic powder

½ tsp paprika

6 eggs

For Serving

parmesan cheese, shredded

chives, chopped

Instructions

On medium-high heat, cook the bacon until crispy. I personally prefer to bake bacon in the oven at 400 degrees for 10-20 minutes for the crispiest texture. Make sure to reserve 2 tablespoons of bacon drippings.

Meanwhile in a mixing bowl, mix together the potatoes, artichoke, spinach ,ricotta cheese, salt, and spices.

Remove the bacon from the pan and cook the potato mixture in the bacon drippings. Cook until the potatoes are softened.

Create wells or indentations in the potatoes for the eggs. Crack the eggs into each well and cover the pan with a lid. Cook for 2-4 minutes.

Once the eggs are cooked, take the pan off the heat and crumble the bacon overtop.

Serve warm with shredded parmesan cheese and chives on top.

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