Caramelized Onion and Roasted Red Pepper
Potato Hash with Baked Eggs and Thyme Olive Oil
1½ lb Yukon gold potatoes, cut in 1" pieces
1 jar ROASTED RED PEPPERS IN OLIVE OIL*
1 large onion, thinly sliced
2 cloves garlic, minced
¼ fresh flat leaf parsley leaves, chopped
¼ cup THYME OLIVE OIL* plus more to garnish
8 large eggs
2 tsp SEA SALT*
½ tsp ITALIAN HERBAL SEA SALT* adjust to taste
½ tsp SMOKED PAPRIKA* plus more to garnish
fresh ground BLACK PEPPER* to taste
Preheat the oven to 400°F. Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer and cook for 5 more minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.
In a large, oven proof sauté pan, over medium heat, add the olive oil and allow to heat. Add the sliced onions and sauté until they just begin to take on a golden color. Add the garlic, sauté another minute, then remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to allow more moisture to evaporate. Add potatoes to the sauté pan with the onions, tossing well and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, smoked paprika and toss to mix.
Taste and season with herbal sea salt and pepper, as desired. Place the sauté pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the pan and carefully crack the eggs over the hash, leaving space between each egg. Sprinkle with a bit of herbal sea salt and pepper, then slide the pan back in the oven for an additional 3-5 minutes depending on how you like your eggs cooked.
Garnish with finely chopped parsley, drizzle with additional olive oil and sprinkle with smoked paprika. Serves 4.
* Available at The Vintage Olive *
NOTES: This recipe is delicious with many other flavors of olive oil, try Rosemary, Chipotle, Garlic, Baklouti, Herbes de Provence, Wild Mushroom & Sage, Harissa, Tuscan Herb and more!