This breakfast mash up takes basic skillet potatoes to the next level with some gooey soft-cooked eggs and melted cheese. Shredded cheddar gets tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese reminiscent of a crispy-edged grilled cheese that's oozed out onto the pan. Needless to say, if you're feeling a bit tender from last night's festivities, this will go a long way toward setting you straight.
Feel free to throw other things into this basic hash—chopped peppers, Brussels sprouts, or even spinach make great additions. And don't even get me started on bacon and sausage. Dot with hot sauce and some fresh sliced scallions, and brunch is on the table in about half an hour.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 2 tablespoons vegetable oil
- 3 large Yukon gold potatoes, cut into 1/2 inch cubes
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped (about 1 cup)
- 1/2 cup grated cheddar cheese
- 8 eggs
- Sliced scallions, to garnish
Heat the vegetable oil in a large skillet over medium high heat until shimmering. Add potato, season with salt and pepper, and cook, stirring and tossing occasionally, until cooked through and starting to brown, about 10 minutes. Add onion and cook stirring often until onions begin to brown, about 4 minutes longer.
Remove skillet from heat and toss potatoes with 1/4 cup of shredded cheese (the cheese will sizzle) then spread potatoes into an even layer, making 8 wells in the top. Break eggs into each of the wells, sprinkle remaining cheese on top, and place back over medium heat. Season with salt and pepper, cover, and cook until the egg whites are set but the yolks are still runny, about 5 minutes