Hash Potato with Spinach and Eggs

Serves: 4


  • 3/4 pound small white potatoes, cut into 1/2-inch pieces
  • Coarse salt
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 1 large red bell pepper, seeded and diced small
  • 1/2 teaspoon red-pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
  • 8 large eggs
  • 1 ounce grated Parmesan (1/4 cup)
  • 1 tablespoon chopped fresh parsley


  1.  In the Cobb Frying Dish/Wok bring the potatoes to a boil in salted water. Cook until potatoes are tender when pierced with a knife and drain and set aside.
  2. In the Frying Dish/Wok, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about. Add potatoes and red-pepper flakes; season with salt.
  3. Cook until potatoes are golden. 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. Cover and cook until whites are set but yolks are still runny. Sprinkle with Parmesan and parsley and serve immediately.

Remember – to ensure good heat inside the Cobb you should leave the Dome Lid on as much as possible. Throughout the cooking process, each time you lift the Dome Lid, heat escapes.