Potato, Caramelized Onion, & Roasted Red Pepper Hash with Baked eggs & UP Olive Oil
October 24, 2016
Ingredients1 1/2 pound Yukon gold potatoes cut in 1" pieced1 Jar Delizia Roasted Red Peppers in UP Olive Oil1 large onion, thinly sliced2 cloves garlic, minced1/4 fresh chopped flat leaf parsley leaves 1/4 cup UP Olive Oil 8 large eggs2 teaspoons of salt, plus salt to taste1 teaspoon fresh thyme leaves1/2 teaspoon paprikafresh ground pepper to tastePreheat the oven to 400 F.DirectionsAdd the 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 at a simmer until the potatoes are just barely tender but still not cooked all the way through.In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute 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, paprika and toss to mix.Taste and season with additional salt and pepper, if desired.Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over 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 UP olive oil and paprika if desired.Serves 4
