Potato-Veggie Breakfast Hash

I have some variation of this at least once a week for breakfast (or brinner). There's always potatoes, but I'll mix in whatever veggies are on hand...baby spinach, bell peppers, etc. This one was all CSA stuff - red potatoes, zucchini & thinly sliced jalapenos. With the eggs, it's all one pan!

- Heat a frying pan (I use non-stick) on medium-high heat. Cube potatoes fairly small.
- Saute potatoes in olive oil or bacon fat (<--YUM) for...awhile, until browned. Let them sit for a few minutes on each side to cook properly. Season with salt & whatever seasonings you want (I use a garlic/onion blend and/or chili powder and/or smoked paprika).
- When potatoes are pretty much done, add whatever other veggies you want. If they are pretty quick-cooking, proceed to the next step:
- Lower the heat and crack a couple (or however many you want) eggs carefully over the mixture. Cover the pan and cook until the eggs are done to your liking. This always takes longer than I think, even for runny yolks - about 10 minutes. You could probably run it under the broiler to speed up the process...or just wait and drink some coffee. Watch carefully towards the end as there always seems to be a 30-second window where the eggs go from runny to hard. Runny is good.
- Slide (or dig) out of the pan, apply salt & perhaps some hot sauce to the eggs, and eat! I like some fancy black lava salt I got as a gift. And no hot sauce on this one as the jalapenos were plenty!