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Roasted Potato and Pepper Hash
Description
Yield
4mins
Total Prepare Time
1hour
Original URL
Ingredients
1 lb. Yukon gold potatoes, cut into 3/4-inch pieces
2 small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces
1 red onion, cut into 1/2-inch pieces
4 cloves garlic, smashed
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
8 large eggs
Chopped fresh flat-leaf parsley, for sprinkling
Instructions
Preheat oven to 425°F with oven rack 6 inches from heat. Toss together potatoes, peppers, onion, garlic, and oil in a 12-inch cast-iron skillet. Season with salt and pepper. Roast, stirring once, until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.
Remove skillet from oven and change oven setting to broil. Make 8 small wells in vegetable mixture, and carefully crack an egg into each. Broil to desired doneness, 4 to 6 minutes for a runny yolk. Sprinkle with parsley just before serving.