Potato and Egg Hash with Crispy Shallot Garnish
Fridge Ingredients Submitted
"egg, potato, oil"
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Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.,In a large bowl, using a microplane grater, grate the potatoes and season with salt. Toss to coat. Heat 2 tablespoons of oil in a heavy-bottomed cast iron skillet over medium-high heat. Add the diced potatoes and sear until golden brown, about 5-7 minutes per side. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the potatoes are tender and lightly caramelized.,While the potatoes are roasting, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Crack in the eggs and scramble them until they are just set. Use a spatula to gently lift and fold the eggs, breaking them up into small curds.,To build a deep fond, deglaze the skillet with a tablespoon of water, scraping up any browned bits from the bottom. Bring the water to a simmer and cook until it has almost completely evaporated, stirring occasionally.,To finish the dish, use a slotted spoon to transfer the scrambled eggs and roasted potatoes to a serving plate. Garnish with thinly sliced shallots, fried until crispy and golden brown. Drizzle with a bit of extra virgin olive oil and sprinkle with chopped fresh herbs, such as chives or parsley.
