Pork-Potato Hash with Eggs

Ingredients

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

Preparation

1. 1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. 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. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.
2. 2. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. 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. 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. Sprinkle with green onions.