Pork-Potato Hash with Eggs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 large eggs 
• 6  garlic cloves crushed
• 3 tablespoons thinly green onions diagonally sliced
• 0.3 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 12 ounces pork ribs country-style ( 2 ribs)
• 4 cups potatoes red cubed () ( 1 1/2 pounds)
• 1.3 teaspoons salt divided
• 2.5 cups water 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Heat a 12-inch cast-iron skillet over medium-high heat.
2. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray.
3. Add pork to pan; cook 2 minutes on each side or until browned.
4. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender.
5. Remove pork from pan, reserving cooking liquid and garlic.
6. Place cooking liquid in a bowl. Cool pork slightly.
7. Remove meat from bones; shred with two forks.
8. Wipe pan clean with paper towels.
9. Heat olive oil in pan over medium-high heat.
10. Add potatoes and onion to pan, and saut for 8 minutes or until browned, stirring frequently.
11. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan.
12. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness.
13. Sprinkle with green onions.