1/2 lb. lean (at least 80%) ground beef or ground Italian pork sausage
1 2/3 cups hot water
2 tablespoons butter or margine
1/4 teaspoon salt
1 box Hamburger Helper™ cheesy hashbrowns
1 to 2 cups of baby spinach leaves
2/3 cup milk
2 tablespoons shredded Parmesan cheese, if desired
Additional salt and ground pepper, if desired
Lefty's Cooking Tips
Use shredded Cheddar cheese in place of the Parmesan cheese.
In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, salt and potatoes (from Hamburger Helper box). Heat to boiling over high heat, stirring constantly, until butter is melted.
Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed. Add spinach to skillet; stir until spinach is wilted slightly. Use spatula to make four holes in mixture; crack 1 egg into each hole. Cover; cook 10 to 12 minutes or until eggs until whites and yolks are firm, not runny and potatoes are crispy. Meanwhile, in medium bowl, mix milk and topping mix (from Hamburger Helper box).
Remove from heat. Top eggs with cheese, salt and pepper. Serve with topping mixture.