About 4 cups of potatoes, chopped into half inch pieces Russets or yukon golds get the crispiest, but any potato will work. Even sweet potatoes are delicious!
2-3 bunches of leafy greens (or about 1 lb)Any mix or one of: kale, spinach, collards, mustards, arugula, swiss chard, turnip or beet greens. Large stems removed
1medium onion,diced
3tablespoonsolive oil
¼cupgreen chilepeeled, seeded, and chopped. Can also use other spicy peppers like jalapeños or dried red pepper flakes.
4-6eggs
Fresh ground black pepper
Instructions
In a large pot, add enough salt so that the water tastes "like the sea" and bring to a boil. Add the potatoes, and boil for 5 minutes and then drain. Or you can microwave in a bowl with a cover (or plate) on top for 5-6 minutes. Set aside.
Using the same pot of hot water, place your greens in the water, mix to submerge them for about 1-2 minutes, until softened and bright green. Drain and squeeze out any extra liquid. You should be amazed by how much they shrink in size! Give the greens a rough chop and set aside.
In your large saute pan, warm 2-3 tbsp of oil over medium heat. Add the drained potatoes, onions, and a good pinch of salt; mix to coat evenly in the oil, and cook for 2-3 minutes, undisturbed. Using a spatula, carefully flip the potatoes, they should be browning on the underside. Repeat this step (cooking for 2-3 minutes, and then flipping), 3-4 more times, or until the potatoes are crispy and browned all over. If potatoes are sticking, you can turn the heat down or add some more oil. Make sure you are really getting your spatula under the potatoes when you flip them.
Add the greens, green chile, and mix together.
Make a divet, all the way down to the pan. Crack eggs in the divet, cover with a lid, and cook for 4-5 minutes over medium-low heat, until whites are set and the yolks are still runny.
Add some black pepper on top and serve!
Notes
Want to add some meat? You can brown some sausage or bacon first in the pan, then removethe meal but leave the oil, and then start cooking your potatoes. Add the meat back in with the greens.