| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings as a first course, or 4 as a main course |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings as a first course, or 4 as a main course |
Ingredients
- 4 large Russet potatoes, peeled and cut into 1/2-inch dice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup chopped onion
- 8 eggs
- 2 teaspoons chopped fresh oregano leaves
- 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Instructions
- Preheat the oven to 375 degrees F.
- Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4’s of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
- Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
- Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
- Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 507 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 229 mg |
| Sodium | 817 mg |
| Serving Size | 1 of 6 servings |
| Calories | 507 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 229 mg |
| Sodium | 817 mg |
Reviews
I made these exactly as the recipe and they turned out really well. I like my onion a little more done, so next time I will add it in the skillet a bit earlier. This is a great basic recipe to build on, for example you could add a cup of shredded mozzarella after you take the skillet off the heat, then proceed with the rest of the recipe. Or you could omit the Parmesan cheese and add a chopped hot pepper in with the onion, then top with Mexican cheese blend before baking, and top with tomato salsa after baking.
I added chopped up cooked bacon and diced tomatoes I seasoned with salt. pepper, basil, thyme, parsley and olive oil right before I put the dish in the oven and it came out so well. I seasoned the tomatoes at the same time I started the potatoes so they had time to absorb the flavors before going into the oven.
I wanted a baked egg recipe to go with pancakes I was making. I quickly looked up baked eggs and decided on this recipe. It was very good. The 1/2 cup oil seemd too much so I cut back and it worked out fine. I do not feel the 4 potatoes would have been enough for the 6 servings as stated on the recipe.
What a fantastic taste!! I added a couple dashes of cayenne pepper for a kicked up taste!!!
Not really a recipe so much as a method to cook potatoes and eggs together in one pan. Good but nothing to write home about.
This recipe was fantastic on New Years morning. I made it with Mozzerella instead of parmesean and I cut the recipe for two instead of 6 and it cut beautifully.
Tasted wonderful! Altered some of the methods. I microwaved large chunks of potatoes with a little H2O in the dish until tender, then cut to 1/2″. The egg method worked very well for me. I just put a lid on the pan to finish cooking the eggs to avoid the oven, and the yolks were perfect. We were so hungry and nibbling on the cooked potatoes, I forgot to add the oregano and cheese! Still great! We made it with 5 eggs and it fed 2 of us. Would increase amt of potatoes, but pan wasn’t big enough.
THIS IS AN EXCELLENT RECIPE FOR EXACTLY WHAT IT SAYS. DOESN’T PRETEND TO BE ANYTHING MORE. DON’T AGREE W/ THE PERSON WHO SAID IT WSN’T ENOUGH FOOD FOR THE WHOLE TABLE. LOOK CLOSELY, MICHAEL HAD 9 EGGS IN THE PAN. PLUS HE HAD SEVERAL OTHER DISHES TO OFFER.
the eggs and potatoes were tasty. my family loved it and very easy to make too.
I tried this while on vacation and my kids loved it. It was so easy. My kids took it a step further and sandwiched it between tosted whole wheat English muffins. The last time I made this, I was in a rush and used ready-made, seasoned, onion tater tots instead and it also came out delicious!