Pork-Potato Hash with Eggs

$ 1.81 per serving.Pork sold as "country ribs" is not always made from the rib portion; it can also be sliced from a baked pork shoulder. In any case, it is economical and usually cut into separate "ribs", so you will not be difficult to ask your butcher to name exactly the amount that you need.
Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle 1/2 teaspoon salt and black pepper evenly over the pork. Brush the mold with cooking spray. Add the pork to the skillet; cook for 2 minutes on each side or until lightly browned. Add 2 1/2 cups water and garlic to the skillet; bring to a boil. Cover, reduce the heat to low, and simmer for 1 hour or until the pork is fork-soft. Remove the pork from the pan, reserving the cooking liquid and garlic. Pour the cooking liquid into a bowl. Cool the pork slightly. Separate the meat from the bones; chop with two forks.Wipe the pan clean with paper towels. Heat the olive oil in a skillet over medium-high heat. Add the potatoes and onions to the pan and simmer for 8 minutes or until they are lightly browned, stirring frequently. Add the cooking liquid and garlic to the potato mixture and bring to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes or until the potatoes are tender and the liquid has evaporated. Add the minced pork and 1/2 teaspoon salt. Breaking the eggs one at a time, gently break them into the potato mass about 1 inch apart in the pan. Sprinkle the eggs evenly with the remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce the heat, and cook for 3 minutes or until just cooked through. Sprinkle with green onions.