Potato Hash with Spinach & Eggs
- 3/4 pounds potatoes, cut into 1/2-inch pieces
- 3 tablespoons butter
- 1 medium onion, diced small
- 1 large red bell pepper, seeded and diced small
- Crushed red pepper, to taste (about 1/2 teaspoon for less spice)
- Several handfuls of fresh spinach, cut into small pieces
- 4 eggs
- In a large cast-iron skillet, bring potatoes to a boil in salted water over high heat. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium heat. Add onion and bell pepper and cook until softened, about 8 minutes. Add potatoes and crushed red pepper; season with salt. Cook until potatoes are golden, about 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted.
- Make 4 wells in potato mixture and crack 1 egg into each well. Reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny about 6 minutes. Serve immediately.
Note: For a heartier serving, break 2 eggs into each well.
To make ahead, follow directions up to adding spinach. Store in airtight container in fridge up to 3 days. When you want to eat it, reheat in skillet, then continue with recipe as directed above.
You can add browned sausage with potatoes and red pepper if desired.
Omit eggs and use Vegan margarine substitue for a vegetarian/Vegan meal.