Potato and Egg Hash
Fridge Ingredients Submitted
"egg, potato, oil"
Ingredients
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Kitchen Tools for This Recipe
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Instructions
Step 1: Preheat the oven to 400°F/200°C. Peel and dice the potatoes into 1-inch small dice. Place the diced potatoes in a bowl and drizzle with a tablespoon of oil. Toss to coat the potatoes evenly.
Step 2: Heat a heavy-bottomed cast iron skillet over medium-high heat until shimmering. Add the diced potatoes and sear until golden brown, about 5 minutes. Remove the potatoes from the skillet and set aside.
Step 3: Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the sliced garlic and cook until fragrant but not browned, about 1 minute. Add the sliced shallots and cook until translucent, about 2 minutes.
Step 4: Crack the eggs into a bowl and whisk them together. Season with salt and pepper to taste. Add a tablespoon of chopped fresh chives to the bowl and whisk until combined. Pour the egg mixture over the potatoes in the skillet. Cook until the eggs are almost set, about 3-4 minutes. Use a spatula to gently lift and fold the edges of the eggs towards the center of the skillet, allowing the uncooked egg to flow to the edges.
Step 5: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the potatoes are tender. Remove the skillet from the oven and let it cool for 2-3 minutes. Use a spatula to carefully loosen the edges of the hash from the skillet. Serve hot, garnished with additional chopped chives and a drizzle of olive oil, if desired.
