The Modern Nonna

0 Peel the potato, place it horizontally and cut into 5-6 round slices, take each slice and make lengthwise cuts, rotate it and dice into tiny cubes. The smaller the cubes are, the faster the potatoes will cook.
1 Peel and dice the onion finely, add a tablespoon of oil to a pan on the stove, and heat it up on medium-high.
2 Add the diced potatoes and onion, and add a pinch of salt. You can always taste and adjust for salt after they are cooked.
3 Sauté for 3-4 minutes as you stir the whole time. Reduce the heat to medium and put a lid on the potatoes. Be sure to check them every minute or so and make sure you stir as well so they don’t burn on the bottom.
4 The potatoes should be golden on the outside but soft and creamy on the inside. Once cooked, remove the potato hash from the pan.
5 In that same pan scramble the eggs on low heat. I like to move them around with a spatula and make them more creamy. My pan had leftover oil on it, so I didn’t need to add more.
6 Once scrambled, add a tiny pinch of salt and remove the eggs from the pan. I wipe the pan clean with a damp paper towel, add a touch of butter and add it back onto the heat. Add the baby spinach and sauté for 1-2 minutes until wilted and cooked. Add a tiny pinch of salt.
7 Plate everything together, add feta on top or hot sauce if you wish, and enjoy.