Pork-Potato Hash With Eggs

• 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

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. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and saute 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.

pork country, salt, freshly ground black pepper, cooking spray, water, garlic, olive oil, red potatoes, onion, eggs, ground red pepper, green onions

Taken from www.myrecipes.com/recipe/pork-potato-hash-with-eggs (may not work)