Best Roasted Potato and Pepper Hash Recipe - countryliving.com

BECKY LUIGART-STAYNER

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Yields: 4

Prep Time: 0 hours 20 mins

Total Time: 1 hour 0 mins

1 lb.

Yukon gold potatoes, cut into 3/4-inch pieces 

2

small bell peppers (1 red and 1 orange), cut into 3/4-inch pieces

1

red onion, cut into 1/2-inch pieces

4

cloves garlic, smashed

2 tbsp.

olive oil

Kosher salt and freshly ground black pepper

8

large eggs

Chopped fresh flat-leaf parsley, for sprinkling

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. 
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.

Kate Merker Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living.

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