Potato hash with Spinach and eggs

By moeself

Per ser; 343 cal, 21g fat, 20 protein, 23g carbs; 6 g fiber

Ingredients

• 3/4 lb small white potatoes cut into 1/2 inch pieces
• Coarse salt
• 3 TBSP unsalted butter
• ` medium yellow onion diced small
• ` large red bell pepper, seeded and diced small
• 1/2 tsp red pepper flakes'
• 1 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 8 Large eggs
• 1 oz grated Parmesan 1/4 cup
• 1 TBSP chopped fresh parsley

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

1 In a large cast iron skillet 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 TBSP 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. 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. Sprinkel with Parmesan and parsley and serve immediatley