Potato, Onion, Roasted Red Pepper Hash with Baked Eggs

October 24, 2017

INGREDIENTS

• 1 ½ pound Yukon gold potatoes, cut in 1" chunks
• 1 12-oz. jar roasted red peppers, drained and patted dry
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• ¼ flat-leaf parsley leaves, chopped
• ¼ cup Ultra Premium Extra Virgin Olive Oil
• 8 large eggs
• 2 teaspoons of salt, plus some to taste
• 1 teaspoon fresh thyme leaves
• ½ teaspoon paprika
• freshly-ground pepper to taste

DIRECTIONS
Preheat the oven to 400°F.

Add potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt, and bring to a boil. Reduce to a simmer, and cook for 5 minutes until the potatoes are just barely tender but not cooked all the way through.

In a large, oven-proof sauté pan, over medium heat, add the olive oil and heat. Add the sliced onions and sauté until they just begin to take on a golden color. Add the garlic and sauté another minute. Remove the pan from heat.

Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add them to the sauté pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, and paprika, then toss to mix.

Taste and season with additional salt and pepper, if desired. Place the sauté pan in the oven and roast for 20 minutes until the potatoes are nicely browned. Remove the sauté pan and carefully crack the eggs over the hash, leaving space in between each egg. Srinkle with a bit of salt and pepper and slide the pan back in the oven for an additional 3-5 minutes, depending on how you like your eggs cooked.

Add finely chopped parsley to the pan and drizzle with additional olive oil and paprika if desired.

Serves 4

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