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