Potato, Caramelized Onion & Roasted Red Pepper Hash with Baked Eggs & Extra Virgin Olive Oil
Great idea for Sunday brunch!
- 1 1/2 pound Yukon gold potatoes cut in 1" pieces
- 1 in jar Roasted Red Peppers olive oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1/4 leaves fresh chopped flat leaf parsley
- 1/4 cup Tastealotta Extra Virgin Olive Oil (Arbosana for example)
- 8 large eggs
- 2 teaspoons of salt plus salt to taste
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- fresh ground pepper to taste
Preheat the oven to 400 F.
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes until the potatoes are just barely tender (not cooked all the way through.
In a large ovenproof saute pan, over medium heat, add the olive oil and heat.
Add the sliced onions and saute until they just begin to take on a golden color.
Add the garlic and saute another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing 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 toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg. Sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional extra virgin olive oil and paprika if desired.