INGREDIENTS:1 Tbsp. butter or margarine 1 cup prepared diced red skins 1 Tbsp. onion, chopped 1 cup fresh spinach, packed, chopped 2 Tbsps. Greek olives, halved ½ cup liquid egg product 1 tsp. fresh oregano, chopped ¼ tsp. salt, or to taste ¼ tsp. black pepper, or to taste ¼ cup Feta cheese, crumbled 1 Tbsp. tomato, choppedDIRECTIONS:1. Preheat broiler. 2. In a 7-inch ovenproof non-stick skillet (or individual iron skillet) over medium heat melt butter. Add potatoes and onions and sauté 10 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.