Potato Egg Hash with Cheddar Sauce

Ingredients

• 2 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
• 4 large eggs, room temperature
• 1/2 lb sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 small yellow onion, diced fine
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 2 fresh scallions, chopped for garnish

Method

1. 1Soak the cubed potatoes in cold water for 10 minutes to remove excess starch, then pat them thoroughly dry so they sear instead of steam.
2. 2Heat the oil and half the butter in a large cast-iron skillet over medium-high heat until foaming, then add the potatoes in a single, undisturbed layer.
3. 3Cook the potatoes unmoved for 10-12 minutes until the bottom and sides are deeply browned and crisp, shaking the pan gently to coat the edges.
4. 4Stir in the onions, garlic, and paprika, and season with salt and pepper, sautéing for 2 minutes until the aromatics soften and become fragrant.
5. 5Press the potato mixture down firmly with a spatula to flatten the top, then carefully crack the eggs directly into the well created by the press.
6. 6Cover the skillet and reduce the heat to low, cooking for 4-5 minutes until the egg whites are opaque and set but the yolks remain soft and runny.
7. 7Sprinkle the shredded cheddar over the eggs and potatoes, then cover again for 1 final minute until the cheese melts into a glossy, cohesive blanket.
8. 8Transfer the hash to a warm serving plate or break it directly into bowls, reserving a loose topping of crisp edges for presentation.

Nutrition per serving