Potato and Egg Hash with Crispy Potato Crust

Ingredients

• 4 large eggs
• 2 large potatoes
• 1/4 cup oil

Instructions

Preheat your oven to 400°F (200°C). Peel and dice the potatoes into 1/2-inch cubes. Rinse the diced potatoes in cold water to remove excess starch, then dry them thoroughly with paper towels to prevent excess moisture from affecting the crust.,Heat 2 tablespoons of oil in a heavy-bottomed cast iron skillet over medium-high heat until it reaches 375°F (190°C). Add the diced potatoes to the skillet in a single layer and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the bottom. Use tongs to carefully flip the potatoes and cook for an additional 5-7 minutes, until they are cooked through.,While the potatoes are cooking, crack the eggs into a bowl and whisk them together with a pinch of salt and pepper. Add 1 tablespoon of oil to the skillet and swirl it around to coat the bottom. Pour the egg mixture into the skillet and cook over medium heat 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, allowing the uncooked egg to flow to the edges. Continue cooking for an additional 1-2 minutes, until the eggs are cooked through. Use the spatula to carefully loosen the edges of the hash from the skillet.,To build a crispy crust, transfer the hash to a baking sheet lined with parchment paper and bake in the oven for 5-7 minutes, until the top is golden brown and crispy. Remove from the oven and let it rest for 2-3 minutes before serving.