Potato Hash with Baked Eggs

Name: Potato Hash with Baked Eggs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 8 eggs; 118 milliliters extra-virgin olive oil; 118 milliliters chopped onion; 2 teaspoons chopped fresh oregano leaves; 6 Tbsps freshly grated Parmesan, Asiago or other aged cheese; 4 larges Russet potatoes, peeled and cut into 1/2-inch dice; 6 servings Salt and freshly ground pepper

Potato Hash with Baked Eggs might be just the side dish you are searching for. This gluten free recipe serves 6. One serving contains 382 calories, 12g of protein, and 25g of fat. If you have parmesan, russet potatoes, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Bring a pot of well-salted water to a boil.

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Water

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Pot

Add the potatoes and boil until about 3/4's of the way done, about 4 minutes.

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Potato

Drain well and spread out on a baking sheet to cool.

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Spread

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Baking Sheet

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.

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Salt And Pepper