1 1/2 pound Yukon gold potatoes, cut in 1” pieces
1/2 cup roasted red peppers
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup olive oil
8 large eggs
2 teaspoons salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste
Preheat oven to 400°F.
Add potatoes to medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer and cook for 5 minutes until 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. Add sliced onions and sauté until they begin to turn golden. Add garlic and sauté another minute. Remove pan from heat.
Drain potatoes well and allow to sit for a minute, to help the moisture evaporate. Add potatoes to 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, thyme leaves, and paprika, and toss to mix.
Taste and season with additional salt and pepper, if desired. Place sauté pan in oven and roast for 20 minutes, until potatoes are nicely browned.
Remove the sauté pan and carefully crack the eggs over the hash, leaving space in between each egg. Sprinkle with a bit of salt and pepper and bake for an additional 3-5 minutes, depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional olive oil and paprika if desired.