Roasted Red Pepper Hash, Baked eggs & EVOO
September 22, 2017
1.5 pounds of Yukon gold potatoes cut in 1" pieced
1 Jar (7oz) of Roasted Red Peppers
1 large onion, thinly sliced
2 cloves of garlic, minced
1/4 cup of fresh chopped flat leaf parsley leaves
1/4 cup EVOO
8 large eggs
2 tsp's of salt, plus salt to taste
1 tsp fresh thyme leaves
1/2 tsp paprika
freshly ground pepper to taste
Preheat the oven to 400 F.
Add the potatoes to a medium saucepan, and cover with water. Add salt and bring to a boil, then reduce to a simmer. Cook for 5 minutes at the simmer until the potatoes are barely tender but 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 become a golden color. Add the garlic and saute another minute. Remove from heat.
Drain the potatoes and allow to sit for a few minutes. Add potatoes to the saute pan with the onions. Be sure to toss 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 mix.
Taste and add seasoning with additional salt and pepper
Place the pan in the oven and roast for 20 minutes until nicely browned.
Remove the pan and carefully crack the eggs over the hash, leaving space in between each egg. Sprinkle with a bit of salt and pepper and put the pan back in the over for an additional 3 to 5 minutes depending on how you like your eggs.
Add finely chopped parsley and drizzle with additional olive oil and paprika.
Serves 4
