4 cups Water (divided)
2 Russet Potato (peeled, chopped)
1 Carrot (peeled, chopped)
2 Eggs (Hard Boiled)
2 Tbsp Avocado Oil
Salt And Pepper (to taste)
1 cup Baby Spinach
In a medium saucepan bring half of the water to a boil. Add the potatoes and carrots and cook for about 15 minutes or until soft.
Meanwhile, in a separate saucepan, boil the other half of the water and add in the eggs. Boil the eggs for about 10 minutes. Remove from heat and soak the eggs in an ice bath for at least 3 minutes.
Once the potatoes and carrots are soft, drain the water and add in the avocado oil. Mash the carrots and potatoes together user a potato masher. Add the salt and pepper and set aside.
Divide the spinach, potato and carrot mash between bowls and top with a hard- boiled egg. Serve and enjoy!
Refrigerate in an airtight container for up to three days.
One serving equals approximately one cup of potato and carrot mash and one hard-boiled egg
Top with nuts and seeds or your favorite hot sauce.
