Roasted Potato and Pepper Hash

Name: Roasted Potato and Pepper Hash
Prep time: 20 min
Total time: 1 h
Yield: 4
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

This satisfying skillet recipe is easy and impressive.

By Kate MerkerPublished: Mar 1, 2021

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Becky Luigart-Stayner

Yields:

Prep Time:

20 mins

Total Time:

1 hr

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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

1. Step 1Preheat 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.
2. Step 2Remove 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.

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