Description
A simple, hearty and man-pleasing five-ingredient breakfast
Ingredients
- 2 whole Large Potatoes
- 1 whole Small Onion
- 3 Tablespoons Olive Oil
- 1 Tablespoon Vinegar, For The Poaching Water
- 4 whole Eggs
- 2 Tablespoons Shredded Parmesan
- Salt And Pepper, to taste
Preparation
Peel and chop potatoes and onions into 1/2-inch cubes.
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.
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.
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.
To serve, divide potato hash between plates, sprinkle with Parmesan and top with poached eggs.
