Put a large pan over medium heat and place a tablespoon of fat in it (ghee, butter, olive oil, or avocado oil all work just fine).
Next peel all the skin off the potato with the peeler, then use a large knife and cutting board to cut the potato into small pieces - about one-quarter of an inch cubed.
Once all of the potato is diced, put the pieces in the pan and add in about 1/2 teaspoon of kosher salt. Stir them with a wooden spoon or spatula then cover with a lid and cook the potato for 5 minutes. While the pieces are cooking, prep your meat.
Prep the meat by either shredding it or cutting it into little cubes with the large knife and cutting board. The pieces of the meat should be about the same size as the potatoes. Once it's cut, add the meat in to the pan with the potatoes (after they’re finished cooking) and stir to combine.
Next measure out the greens with a measuring cup. Baby spinach works well, but you could also use kale or chard (though you'd need to chop either of the last two up). Dump the greens into the pan and stir everything together, then cover once more and cook for 2 minutes.
After everything is cooked, take a quick bite and see if it's salted enough. If your meat is fairly salty you may not need extra salt, but If not you may want to add in another pinch or two of salt. Stir the mixture together afterward if additional salt is added.
Once it's salted to your liking, transfer the hash to two plates or bowls and add in 1 tablespoon of butter or ghee. After the fat is melted, crack the eggs into the pan and discard the shells. Cover with a lid, and cook them to your liking (roughly one and a half minutes for an over-medium egg).
Once the eggs are cooked to your liking, remove them with a spatula and place one on top of each portion of the hash. Sprinkle any additional seasoning on top (some dried herbs, pepper, whatever you like), then dig in!