Skillet Eggs over Country Hash

Fall is in full swing and nothing makes me want to use my cast iron skillet more.  It's an essential for every kitchen and it's such a versatile piece.  You can fry bacon, cook up some nachos, bake bread, or even whip up a delicious dessert.  All in the same pan!  Maybe not at the same time though...

A few notes on care of your skillet:
-Season regularly with oil (or bacon grease, which is more my style)
-Don't ever scrub and wash this pan with soap! (I will wash the outside at times, if it's super greasy)
-Hot water and a scraper work the best for cleaning
-When you wash, DRY it right away.  It will rust if you leave it wet!

Okay, back to the food...

This recipe can be adapted to fit any pallet.  Swap out the spinach for kale.  Leave out the bacon. Use green beans, zucchini, or any other vegetable you have laying around.  It's really just a great guide to a one pot wonder for breakfast or brunch.

Also, this is a great opportunity to go nuts with cheese.  You can really use whatever you like.  I just happened to have some truffle cheddar from Trader Joe's, so I couldn't resist.

Skillet Eggs over Country Hash 

Ingredients 
4 Slices "Thick Cut" Bacon
6 Purple Potatoes (small)
4 cups baby spinach
1 Red Pepper
3 cloves garlic
4 Eggs
1/2 cup Truffle Cheddar
Parsley & Hot Sauce for garnish (optional)

Directions
Prep ingredients.  Thin slice potatoes (I use the "2" on my Simple Slicer), thin slice pepper, mince garlic and grate the cheese.

Cook bacon in cast iron skillet over medium heat.  Drain on paper towels and set aside.  Pour out all but 2T of the bacon drippings.  Add the potatoes, season with salt and pepper, and cook turning frequently for 5 to 8 minutes.  The time will vary based on how thick you cut the potatoes.  Add peppers and cook another 5 minutes until softened.  Once the potatoes are browning and the peppers are soft, add the garlic.  Cook until the garlic speaks (you smell it), about 30 seconds. Add spinach in large handfuls and slowly wilt into the hash.  You may have to do this in a few rounds.  Season again with salt and pepper to taste.

Heat oven to 400 degrees,  Make 4 small, shallow wells in the top of the hash for the eggs.  Crack an egg into each well. (Make sure the eggs aren't on the bottom of the skillet. You want the hash to support the egg.)  Top eggs with half of the grated cheese, salt and pepper.  Bake for 7 to 8 minutes, or until whites are set.  Start checking, by shaking the skillet, after 6 minutes.

Once the eggs are set, top with additional cheese, and serve.  Spice it up with some hot sauce, if desired.  Some fresh parsley is also a great garnish.

Enjoy!

Helpful Tools:
Simple Slicer from The Pampered Chef
Garlic Press (if you aren't a fan of chopping garlic)
Cast Iron Skillet from Williams Sonoma