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Potato hash and fried egg
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Bring the diner experience to your table for brunch or for dinner. This would be great with some slices of griddled lean ham as well.
1 bag (1½ pounds) thin-skinned red or white potatoes, scrubbed and cut into ½ inch chunks
Salt and freshly ground black pepper
1 tsp olive oil
1 onion, chopped
1 red bell pepper, seeds removed, cut into ¼-inch pieces
4 large eggs*
Small handful of finely chopped fresh parsley or chives
- Put the potatoes and a pinch of salt in a medium saucepan. Add cold water to just cover and bring to a boil over high heat. Reduce the heat to medium-low, partially cover and simmer until potatoes are tender, 10-12 minutes. Drain. (This can be done the night before.)
- Preheat the oven to 425 °F.
- Put the oil in a 9-inch cast-iron skillet and heat over medium-high heat, tilting the pan to coat with oil. Add the potatoes, reduce the heat to medium and cook, turning two or three times, about 5 minutes. Add the onion and bell pepper and season to taste with salt and pepper. Cook 5 more minutes, turning frequently.
- Place in the oven and bake 10-15 minutes, until the bell pepper is tender and the potatoes are browned in a few places. Remove from oven and set aside.
- Spray a large non-stick skillet with spray oil and place over medium heat. Crack in the eggs and fry until cooked to your liking. Divide the potato hash among plates and top each one with a fried egg. Grind over a little black pepper and sprinkle with the parsley or chives to serve.