Recipe: Damn Hot Peppers and Potato Hash with Baked Eggs

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Eggs & Sandwiches > Damn Hot Peppers and Potato Hash with Baked Eggs

Damn Hot Peppers and Potato Hash with Baked Eggs

2		large russet potatoes, peeled and cut into 1/2-inch dice
1/4 cup		extra-virgin olive oil
1/4 cup		chopped onion
		Sea salt, preferably gray salt
		Freshly ground black pepper
1 1/2 cups		Damn Hot Peppers, at room temperature
4		eggs
1 tsp		chopped fresh oregano
3 Tbs		freshly grated Parmesan, Asiago, or other aged cheese

Preheat the oven to 375�F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until about three-quarters done, about 4 minutes. Drain well.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, then add the potatoes. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Add the onion, season with salt and pepper, and cook until the onion browns lightly, about 2 minutes. Drain the potatoes and onion in a sieve to remove the excess oil, then return them to the skillet.

Off the heat, gently stir in the Damn Hot Peppers. If you blend them in too well, the potatoes will lose their crispness. Make 4 evenly spaced wells in the hash and break an egg into each well. Sprinkle the eggs with the oregano and scatter the cheese over the hash.

Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 6 minutes for firm whites and soft yolks. Serve immediately.

Servings: 2

Recipe Type

Breakfast, Brunch, Main Dish

Recipe Source

At my house, eggs aren't just for breakfast. They're a protein source I turn to for quick weeknight meals, like this one. If you have eggs, potatoes, and Damn Hot Peppers on hand, you can have a nutritious dinner on the table in less than half an hour.

I like this dish best when the egg yolks are still runny, but you can cook them as firm as you like. The hash is crusty and wonderful on its own, but sometimes I'll spoon it into a flour or corn tortilla. Be sure to have plenty of beer on hand.

I use a cast-iron skillet for the hash and bring the skillet right to the table. If you can find miniature cast-iron skillets to make individual portions, you'll be a hero at brunch.