Egg, Spinach and Potato Hash

Makes 4 servings.

1 lb. Red Dog German butterball potatoes, cubed
3 Tbsp. olive oil, divided
Salt and pepper, to taste
½ medium yellow onion, chopped
2 garlic cloves, minced
2 c. Red Dog spinach
¼ c. feta, crumbled
5 eggs
1 tbsp. fresh parsley, chopped

Preheat oven to 425-degrees. Place a large cast-iron or oven-proof skillet on the middle rack.

Toss potatoes with 1 tablespoon olive oil and salt and pepper. Transfer potatoes to the hot skillet and arrange in an even layer. Roast for 15-20 mins, or until fork-tender.

Remove the skillet from the oven and add remaining 2 tablespoons of olive oil, onion and garlic. Cook over medium-high heat for 3-4 minutes, or until onions are softened. Stir in spinach, and cook until wilted.

Sprinkle feta over potato mixture, make 5 spaces with a spoon, and crack an egg into each space. Cover and cook over medium heat for 5-7 minutes, until whites are set and yolks are still runny. Sprinkle with parsley and serve immediately.