Ingredients
1 1/2 pound Yukon gold potatoes cut in 1″ pieces
1 jar of Roasted Red Peppers (or roast your own)
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup Madagascar Black Peppercorn Olive Oil
8 large eggs
2 tsp of salt, plus salt to taste
1 tsp fresh thyme leaves
1/2 tsp paprika
fresh ground pepper to taste
Directions
Preheat the oven to 400°F.
Add the potatoes to a medium saucepan, cover with water, add 2 tsp of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes until the potatoes are barely tender but still not cooked all the way through.
Heat the Black Peppercorn Olive Oil in a large oven-proof sautè pan over medium heat. Add the sliced onions and sautè until just beginning to take on a golden colour. Add the garlic and sautè another minute. Remove the pan from heat.
Drain the potatoes well and allow them to sit for a minute, to help the moisture evaporate. Add the potatoes to the sautè pan with the onions, tossing well, and cook over medium heat until they, begin, to turn golden brown. Add the roasted red peppers, thyme leaves, and paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the sautè pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the sautè pan and carefully crack the eggs over the hash, leaving space between each egg, sprinkle with a bit of salt and pepper and slide the sautè pan back in the oven for, an additional, 3-5 minutes, depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional Black Peppercorn Olive Oil and paprika, if desired.
Serves 4
Alternatives
Baklouti Green Chili Olive Oil
Smoky Chipotle Olive Oil
Gourmet Garlic Olive Oil
Milanese Gremolata Olive Oil