Potato and Egg Hash with Crispy Shallots

Ingredients

• 4 large eggs
• 2 large potatoes, peeled and diced
• 1/2 cup vegetable oil

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Peel the potatoes and dice them into 1/2-inch cubes. Toss the potatoes with 2 tablespoons of oil, salt, and pepper on the prepared baking sheet. Roast in the oven for 20 minutes, or until the potatoes are tender and lightly browned, stirring occasionally.,While the potatoes are roasting, heat the remaining 2 tablespoons of oil in a heavy-bottomed cast iron skillet over medium-high heat. Add 1/2 cup of thinly sliced shallots and cook, stirring occasionally, until they are caramelized and crispy, about 10-12 minutes. Remove the shallots from the skillet with a slotted spoon and set them aside on a paper towel-lined plate.,In the same skillet, add 1 tablespoon of oil over medium heat. Add 2-3 diced potatoes to the skillet and press them down with a spatula to form a flat layer. Cook for 4-5 minutes, or until the bottom of the potatoes is golden brown. Flip the potatoes over and cook for an additional 4-5 minutes, or until they are tender and lightly browned. Repeat with the remaining potatoes.,In a small bowl, whisk together 2 eggs and a pinch of salt. Add the cooked potatoes to the bowl and toss them with the egg mixture until they are well coated. Heat a non-stick skillet or griddle over medium heat. Add the potato and egg mixture to the skillet and cook, stirring occasionally, until the eggs are set and the potatoes are heated through, about 3-4 minutes. Flip the hash over and cook for an additional 1-2 minutes, or until the eggs are cooked to your desired doneness.,To finish the dish, place a portion of the potato and egg hash on a plate and top it with crispy shallots, chopped fresh herbs (such as chives or parsley), and a dollop of sour cream or crème fraîche (optional). Serve immediately and enjoy!