Potato Hash with Spinach and Eggs

Name: Potato Hash with Spinach and Eggs
Prep time: 25 min
Total time: 25 min
Ingredients: 0.75 pound small white potatoes, cut into ½-inch pieces; Coarse salt; 3 tablespoons unsalted butter; 1 medium yellow onion, diced small; 1 large red bell pepper, seeded and diced small; 0.5 teaspoon red-pepper flakes; 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out; 8 large eggs; 1 ounce grated Parmesan (¼ cup); 1 tablespoon chopped fresh parsley

3.8

(76)

1 Review

By

Martha Stewart

Updated on January 20, 2021

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

Ingredients

¾ pound small white potatoes, cut into ½-inch pieces
Coarse salt
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
½ teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (¼ cup)
1 tablespoon chopped fresh parsley

Directions

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.
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. 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.