Simple Potato Hash And Poached Eggs

1. 1

   Peel and chop potatoes and onions into 1/2-inch cubes.

2. 2

   Heat oil in a 10-inch skillet on medium-high. When oil is shimmery, add potatoes and cook 2 minutes, until crispy and brown on the bottom. Stir and flip the potatoes with a stiff spatula (scraping the bottom of the pan) and cook for 5-6 more minutes, browning as many pieces as you can.

3. 3

   Turn heat down to medium, add onions and cook 20-30 more minutes, stirring occasionally, until onions and potatos are soft. Season with salt and pepper, to taste.

4. 4

   Meanwhile, bring a small pot of water to a low simmer (hardly any bubbles) and add a splash of vinegar. Crack one egg into a small ramekin. Swirl the water in the pot and pour the egg in the middle of the swirl of water. Cook egg for 3-4 minutes, and then use a slotted spoon to remove it from the water and set it on a paper towel to drain. Continue with the rest of the eggs. This method is adapted from Smitten Kitchen. See Smitten Kitchen's poaching tutorial for more help.

5. 5

   To serve, divide potato hash between plates, sprinkle with Parmesan and top with poached eggs.

* Per serving · 4 servings · Values may vary.