Breakfast for dinner! What could be more delicious?
I needed a breakfast dish to use up all of the buttermilk biscuits we had lying around. I think I was drawn to this recipe because it reminds me of something I order at the Pop Shop called “Your Own Private Idaho,” and described as follows: “A huge double heap of our shoestring hash browns covered with melted Cheddar and topped with two eggs sunny-side up served with choice of toast, English muffin, or our big biscuit.” This version involves baking the eggs into the fried potatoes in a nice big skillet, but the concept and results are pretty similar.
This recipe doesn’t take long to make, but I found it took longer than the recipe I adapted it from stated at almost every step. I didn’t add nearly as much olive oil, and I also changed around the seasonings. I like to add Old Bay to hash brown potatoes, but paprika is good if you don’t have any Old Bay. I might have also added Bacon Salt. Possibly.
I reduced the recipe to six eggs and two potatoes since I was only making enough for three, but even then it was way too much. I would probably only do one egg per person if I were going to do it again, but feel free to add as many eggs as you like. I would probably stick with 2 potatoes for up to 4 people. If you use any more than that, I am not sure how you would get them all in the pan at the same time. I used my 15-inch cast iron skillet and it was barely big enough for two potatoes.
This is before putting it in the oven for the final step. The egg whites have already started to cook.
I kept the hash in the oven a little longer, so the egg yolks were almost cooked through. Is that over-medium? Over-hard? Egg cooking terminology confuses me.
I liked this recipe a lot, but I don’t know if I will be making it again because Mike prefers his eggs scrambled to baked. You might have better luck with it in your house.
Potato Hash with Baked Eggs
Adapted from a Michael Chiarello recipe on FoodNetwork.com
Serves 4 as a main course
2 large Russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
Old Bay and Bacon Salt, to taste (or paprika, if you don’t have either)
1/2 cup chopped onion
Cheddar cheese, shredded
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. While waiting for it to boil, peel and chop the potatoes to 1/2-inch dice and chop the onion. When the water boils, add the potatoes and boil about 4-5 minutes. Drain well.
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-high and cook, tossing occasionally, until the potatoes are crusty and browned, about 18 minutes. Season with salt, pepper, Old Bay, and Bacon Salt. Add the onion and cook until the onions brown slightly, about five more minutes.
Off the heat, make 4 small evenly-spaced wells in the hash. If the pan is dry, 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 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, 8 minutes for almost firm yolks. Serve immediately, with hot sauce and/or ketchup, if you like.