Roasted Potato and Pepper Hash
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
Directions:
- Preheat the oven to 425°F and position the oven rack 6 inches from the heat. In a 12-inch cast-iron skillet, combine the potatoes, peppers, onion, garlic, and oil. Season with salt and pepper to taste. Roast, stirring once until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.
- Remove the skillet from the oven and set the oven to broil. Make eight small wells in the vegetable mixture and carefully crack an egg into each one. Broil until done to preference, 4 to 6 minutes for a runny yolk. Just before serving, sprinkle with parsley.
