Potato Hash With Spinach and Eggs

By amaliana

Don't limit this quick dish to weeknights; it makes a fabulous brunch offering as well

Ingredients

• 3/4 pound small white potatoes, cut into 1/2-inch pieces
• coarse salt
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced small
• 1 large red bell pepper, seeded and diced small
• 1/2 teaspoon red-pepper flakes
• 1 package(10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
• 8 large eggs
• 1 ounce Parmesan(1/4 cup)
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

1. In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.

2. In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture(see below). Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

How To Make Wells:
Use the back of a large spoon to hollow out wells for cooking the eggs. This helps them cook evenly and keeps portions separate for easy serving.