Ingredients
Serves: Serves 4 a
2 large russet potatoes, peeled and cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
Sea salt, preferably gray salt
Freshly ground black pepper
1 1/2 cups Damn Hot Peppers, at room temperature
4 eggs
1 teaspoon chopped fresh oregano
3 tablespoons freshly grated Parmesan, Asiago, or other aged cheese
Directions
Preheat the oven to 375ºF.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about three-quarters done, about 4 minutes. Drain well.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, then add the potatoes. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Add the onion, season with salt and pepper, and cook until the onion browns lightly, about 2 minutes. Drain the potatoes and onion in a sieve to remove the excess oil, then return them to the skillet.
Off the heat, gently stir in the Damn Hot Peppers. If you blend them in too well, the potatoes will lose their crispness. Make 4 evenly spaced wells in the hash and break an egg into each well. Sprinkle the eggs with the oregano and scatter the cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 6 minutes for firm whites and soft yolks. Serve immediately.
