Damn Hot Peppers With Potato Hash with Baked Eggs Recipe

How to make it

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• Preheat the oven to 375ºF.
• 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.
• Michael's Tips:Boiling the potatoes first helps keep them from sticking to the skillet. So does preheating the pan until it's hot, hot, hot. Don't be afraid of a hot skillet. That's how chefs get such beautifully browned surfaces on foods.