Potato Hash with Baked Eggs

When we visited my sister and her family near Spring Hill, TN for the Memorial Day weekend, she gave me two dozen fresh brown eggs from her own chickens.  I wanted to make a breakfast dish to showcase those beautiful eggs.  This one was a winner.

Ingredients:

6 large red potatoes, peeled and diced into 1/2 inch cubes

olive oil

1/2 cup chopped onion

8 eggs

2 teaspoons fresh oregano ( or 1 tsp. dried)

1/4 cup fresh Parmesan cheese

salt and pepper to taste

crumbled bacon (optional, but I used it on this recipe)

Preheat oven to 375 degrees.  Dice potatoes and put in a pot with water to cover.  Add 1/2 Tablespoon of salt.  Bring to a boil and cook them until they begin to soften but are not totally done and are not mushy.  Drain well.  Add about 1 Tablespoon of olive oil to a non-stick skillet and add the onions.  Saute until they begin to soften then add the drained potatoes and cook until they begin to brown and crisp.  Season with salt and pepper to taste.  You may need to add additional oil.  You can stir in some crumbled bacon when they’re done cooking if you decide to use it.  Pour this mixture into a 9 x 13 inch baking dish that’s been sprayed with cooking spray.  Level out the potato mixture, then make 8 indentations in the top of the potato mixture with the back of a spoon.  These should be large enough to hold a raw egg.  Put about 1/2 teaspoon of olive oil in each indentation and crack an egg into each.  Sprinkle the eggs lightly with salt and pepper and scatter fresh oregano and the parmesan cheese over the top.  Place casserole into the preheated oven and bake until the eggs are cooked to your desired doneness.  About 5-7  minutes for firm whites and soft yolks.  Serve immediately.