Potato Hash with Spinach and Eggs

• 3/4 lb small white potatoes cut into 1/2" pieces
• 1 tbsp butter
• 1 medium onion, diced
• 1 large red bell pepper, seeded and diced
• 1 package (10 oz) frozen chopped spinach (thawed and squeezed)
• 4 large eggs
• 1/2 tsp red pepper flakes
• 1/4 c Feta (or Parmesan)

Directions

1. 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.
2. In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes.
3. 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.
4. 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.

Source: http://www.marthastewart.com/859191/potato-hash-spinach-and-eggs