Ingredients:
1 large Russet potato (about 1 lb), cubed
1 cubanelle pepper, diced
1 small onion, diced
4 oz fresh spinach
salt
freshly ground black pepper
1 1/2 cup leftover pulled pork (any will do, I used my Honeycrisp Apple Pulled Pork)
2 fried eggs (like crispy, lacy eggs myself)
Directions:
In a large skillet, saute the onions, and pepper in some oil until the potato is nearly fork-tender. Stir in the spinach. Saute until the spinach is about half wilted. Season with thyme, salt, and pepper. Add the pork. Cover for 1-2 minutes. Remove the cover and saute until the pulled pork is cooked through and the potatoes are tender. Divide onto two plates, top with fried egg. Sprinkle with salt and pepper to taste. Serve.
Serves: 2 (can be doubled)