Spinach and Mushroom Breakfast Hash

Instructions

1. Prepare the potatoes
   Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the diced potatoes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside. Transfer to a plate and set aside.
2. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
3. Combine the hash
   Add the diced red bell pepper to the skillet and cook for 2 minutes. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using). Return the cooked potatoes to the skillet and mix well to combine all ingredients. Season with additional salt and pepper if needed.
4. Add the spinach
   Add the chopped spinach to the skillet and gently fold it into the hash mixture. Cook for 1-2 minutes until the spinach wilts but still maintains its bright green color.
5. Cook the eggs
   Using a spoon, create 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 3-4 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer firmer yolks.
6. Finish and serve
   If using cheese, sprinkle it over the hash and cover again for 30 seconds to melt. Remove from heat, garnish with chopped chives or green onions, and serve immediately while hot.