POTATO, CARAMELIZED ONION & ROASTED PEPPER HASH WITH BAKED EGGS AND UP OLIVE OIL
Servings
4people
Servings
4people
Instructions
  1. Preheat the oven to 400 F.
  2. Add the potatoes to a medium saucepan, cover with water and 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 but still not cooked all the way through.
  3. Add the olive oil to a large ovenproof pan and heat on medium before sautéing the sliced onions until they begin to take on a golden color. Add the garlic and keep cooking another minute. Remove the pan from heat.
  4. Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add them to the 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 and paprika and toss to mix. Taste and season with additional salt and pepper, if desired.
  5. Place the pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
  6. Remove the pan from the oven 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 sauté pan back into the over for an additional 3-5 minutes depending on how you like your eggs cooked.
  7. Add finely chopped parsley to the pan and drizzle with additional Seaport Oil & Vinegars’ UP olive oil and paprika if desired.