Potato, Onion and Pepper Hash With Oven Poached Eggs

Potato, Onion and Pepper Hash With Oven Poached Eggs-1-29Sergi and I love breakfast. One of the best things about Saturday mornings, besides sleeping in together, is the awesome relief washing through you as soon as you open your eyes, knowing that you don’t have to rush off anywhere. This only applies if you don’t have children:). We make most Saturdays into a celebration feast. Most of the time, we like something that includes potatoes and eggs. We like it so much, that we’ll have breakfast for dinner many times too.

Ideally, you would have some cooked potatoes in your refrigerator that you can cut up and cook into a hash. How often is that the case, though? Not at my house, anyway. Cutting the potatoes small and giving them a head start in cooking before adding the onion and pepper is the perfect way to have everything cooked at the same time.

I was talking to my Mom the other day, and she mentioned that she had seen a method of poaching eggs in the oven. That immediately caught my attention. Poached eggs are such a treat, but kind of a pain to make. I went online and read a bunch of different recipes and decided to try it out for myself.

The Kitchn: Can You Really Make Poached Eggs in the Oven?

Amazing Holiday Cooking Hacks via Today Food

With just a muffin pan and some water, you will have perfectly poached eggs with no fuss at all. It’s especially convenient if you have a large family, are hosting a brunch, or during the holidays when there’s lots of family gathered under one roof. The texture of the eggs is absolutely fantastic. The whites are so tender and the yolks so silky and saucy as you break the egg over your potato hash. Thanks, Mom!

Ingredients:

2 Tablespoons oil

4 medium potatoes (about 1 1/2 lbs), chopped into 1/2 inch cubes (I prefer gold potatoes)

1 medium onion, minced

1 bell pepper (or 3 small peppers), chopped

salt, pepper

4 eggs

fresh herbs, green onion, parsley, dill, etc.

Instructions:

Potato, Onion and Pepper Hash With Oven Poached Eggs-1-17Preheat the oven to 350 degrees.

In a 10 inch nonstick skillet or a cast iron skillet, heat the oil until shimmering. Add the potatoes, season with salt and pepper. Potato, Onion and Pepper Hash With Oven Poached Eggs-1-20Cook, covered, on low heat for about 5 minutes, until the potatoes soften a bit, stirring every 2 minutes. Potato, Onion and Pepper Hash With Oven Poached Eggs-1-22Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Notice how I cut the potatoes, onions and pepper all into different sizes. The onions have to be really finely minced, the peppers just a bit bigger, so that everything cooks through at the same time. Potato, Onion and Pepper Hash With Oven Poached Eggs-1-23

Potato, Onion and Pepper Hash With Oven Poached Eggs-1-24Cover the skillet and continue cooking on low for another 5-7 minutes, until the onions and the bell pepper are softened, stirring every 2 minutes. Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.

Potato, Onion and Pepper Hash With Oven Poached Eggs-1-25Meanwhile, when the oven has preheated, pour 1 Tablespoon of water into each muffin tin. Crack an egg into each and cook in the preheated oven for 10-15 minutes, depending on how you like the eggs to be cooked. Since this was only for the two of us, I didn’t make a dozen eggs. Our appetites aren’t THAT big.Potato, Onion and Pepper Hash With Oven Poached Eggs-1-21

Potato, Onion and Pepper Hash With Oven Poached Eggs-1-27Take the eggs out of the oven, allow to cool for about 3 minutes and then scoop out the eggs with a slotted spoon or a thin, flexible spatula. Place the eggs on a paper towel to drain from the excess water. Season the eggs with salt and pepper.

Serve the hash garnished with the fresh herbs along with the poached eggs.Potato, Onion and Pepper Hash With Oven Poached Eggs-1-31

Potato, Onion and Pepper Hash With Oven Poached Eggs
 
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Author:
Recipe type: Breakfast
Serves: 2-4
Ingredients
  • 2 Tablespoons oil
  • 4 medium potatoes (about 1½ lbs), chopped into ½ inch cubes
  • 1 medium onion, minced
  • 1 medium bell pepper (or 3 small peppers), chopped
  • salt, pepper
  • 4 eggs
  • fresh herbs, green onion, parsley, dill, etc.
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a 10 inch nonstick skillet or a cast iron skillet, heat the oil until shimmering. Add the potatoes, season with salt and pepper. Cook, covered, on low heat for about 5 minutes, until the potatoes soften a bit, stirring every 2 minutes.
  3. Add the onion and bell pepper. Season with salt and pepper. Mix until combined with the potatoes. Cover the skillet and continue cooking on low for another 5-7 minutes, until the onions and the bell pepper are softened, stirring every 2 minutes.
  4. Uncover the skillet, increase heat to medium high and cook until the potatoes are as golden as you like.
  5. Meanwhile, when the oven has preheated, pour 1 Tablespoon of water into each muffin tin. Crack an egg into each and cook in the preheated oven for 10-15 minutes, depending on how you like the eggs to be cooked.
  6. Take the eggs out of the oven, allow to cool for about 3 minutes and then scoop out the eggs with a slotted spoon or a thin, flexible spatula. Place the eggs on a paper towel to drain from the excess water. Season the eggs with salt and pepper.
  7. Serve the hash garnished with the fresh herbs along with the poached eggs.

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