Potato Hash with Spinach and Eggs

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.