Swiss-Style Crispy Potato & Spinach Hash

Wash and peel 450 g of russet potatoes, then cut them into a 1 cm dice.

Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate and microwave on high for 4 minutes until they are slightly softened but still hold their shape, then drain any excess water.

Finely dice 1 small yellow onion and grate 60 g of Gruyere cheese.

Heat 30 ml of vegetable oil in a large non-stick skillet over medium-high heat. Add the diced onion and par-cooked potatoes, then season with 1/2 tsp salt and 1/2 tsp black pepper.

Spread the potatoes into an even layer and cook undisturbed for 5 minutes to develop a crispy, golden crust. Flip and cook for another 4 minutes until crispy on all sides.

Reduce the heat to medium, toss in 100 g of baby spinach, and stir for 1 minute until just wilted.

Create 4 small wells in the potato and spinach mixture. Crack 1 egg into each well, then sprinkle the grated 60 g of Gruyere cheese evenly over the potato mixture, avoiding the egg yolks.

Cover the skillet with a lid and cook for 4 to 5 minutes over medium-low heat, until the egg whites are completely set but the yolks remain runny and the cheese is melted.