Ingredients
- 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
- 8 eggs
- 2 teaspoons chopped fresh oregano leaves
- 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Directions
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 immediately.
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By bullcitybob
Durham, NC
on October 10, 2009
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I made these exactly as the recipe and they turned out really well. I like my onion a little more done, so next time I will add it in the skillet a bit earlier. This is a great basic recipe to build on, for example you could add a cup of shredded mozzarella after you take the skillet off the heat, then proceed with the rest of the recipe. Or you could omit the Parmesan cheese and add a chopped hot pepper in with the onion, then top with Mexican cheese blend before baking, and top with tomato salsa after baking.
By pam_mac_7858513
San Francisco, CA
on August 31, 2008
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I added chopped up cooked bacon and diced tomatoes I seasoned with salt. pepper, basil, thyme, parsley and olive oil right before I put the dish in the oven and it came out so well. I seasoned the tomatoes at the same time I started the potatoes so they had time to absorb the flavors before going into the oven.
By tfraenkel_10422016
Phoenix, AZ
on May 22, 2008
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I wanted a baked egg recipe to go with pancakes I was making. I quickly looked up baked eggs and decided on this recipe. It was very good. The 1/2 cup oil seemd too much so I cut back and it worked out fine. I do not feel the 4 potatoes would have been enough for the 6 servings as stated on the recipe.
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