Lamb and Spinach Breakfast Hash

Instructions

1. 1

   Peel and dice the russet potatoes into small cubes. Finely chop the yellow onion.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.

3. 3

   Add the chopped onion to the skillet and cook for another 3-4 minutes until the onion is translucent.

4. 4

   Push the potatoes and onions to the side of the skillet. Add the remaining 1 tablespoon of olive oil and the ground lamb. Cook the lamb, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.

5. 5

   Season the mixture with salt and black pepper. Stir everything together and cook for another 2 minutes.

6. 6

   Add the baby spinach to the skillet and cook, stirring, until wilted, about 2 minutes.

7. 7

   Make four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are cooked to your desired doneness.

8. 8

   Remove from heat and serve the hash hot, garnished with extra black pepper if desired.