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roasted potato and pepper hash

www.countryliving.com

Your Recipes

Prep Time: 20 minutes

Total: 1 hours

Servings: 4

Author : Kate Merker

easter breakfast brunch

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb. Yukon gold potatoes, cut into 3/4-inch pieces2 small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces1 red onion, cut into 1/2-inch pieces4 cloves garlic, smashed2 tbsp. olive oilKosher salt and freshly ground black pepper8 large eggsChopped fresh flat-leaf parsley, for sprinkling

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Instructions

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Step 1

Preheat oven to 425°F with oven rack 6 inches from heat. Toss together potatoes, peppers, onion, garlic, and oil in a 12-inch cast-iron skillet. Season with salt and pepper. Roast, stirring once, until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.

Step 2

Remove skillet from oven and change oven setting to broil. Make 8 small wells in vegetable mixture, and carefully crack an egg into each. Broil to desired doneness, 4 to 6 minutes for a runny yolk. Sprinkle with parsley just before serving.