Potato Hash with Baked Eggs Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Potato Hash with Baked Eggs
4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and
boil until about 3/4's of the way done, about 4 minutes. Drain well
and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the
olive oil, and then add the potatoes in a single layer. Lower the
heat to medium and cook, tossing occasionally, until the potatoes
are crusty and browned, 10 to 12 minutes. Season with salt and
pepper. Add the onion and cook until the onions brown slightly,
about 2 minutes
Off the heat, make 8 small evenly-spaced wells in the hash and pour
a small bit of olive oil in each well. Break an egg into each well.
Sprinkle the eggs with salt and pepper. Scatter the oregano and the
cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked
to your taste, about 5 minutes for firm whites and soft yolks. Serve