Potato Hash with Spinach and Eggs Recipe

3/4 pound small white potatoes, cut into 1/2 inch pieces
coarse salt
3 T unsalted butter
1 med yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 t re-pepper flakes
1 package (10 oz) frozen spinach, thawed and excess liquid squeezed out   (I used fresh)
8 Eggs  (I used 4)
1 ounce grated Parmesan (1/4 c)
1T chopped fresh parsley

1. In a large skillet, bring potatoes to a boil in slated water over high.  Cook until potatoes are tender when pierced with a knife, about 6 min.  Drain.

2. In skillet, melt 2 T butter over medium.  Add onion and bell pepper and cook until softened, about 10 minutes.  Add potatoes and red-pepper flakes; season with salt.  Cook until potatoes are golden, 3 minutes. Add spinach and 1 T butter and cook, stirring, until butter is melted.  Make four wells in potato mixture.  Crack 2 eggs into each well and reduce heat to medium-low.  Cover and cook until white are set but yolks are still runny, about 6 minutes.  Sprinkle with Parmesan and parsley and serve immediately.