Damn Hot Peppers and Potato Hash With Baked Eggs - Michael Chiar

Name: Damn Hot Peppers and Potato Hash With Baked Eggs - Michael Chiar
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup extra-virgin olive oil; 7 green peppers, halved and seeded and cut into 1-inch square pieces; 1 lb jalapeno, sliced 1/8-inch-thick; sea salt; 56 ounces crushed tomatoes; 1 small bunch basil leaves; 1/4 cup red wine vinegar; 2 large russet potatoes, peeled and cut into 1/2-inch dice; 1/4 cup extra-virgin olive oil; 1/4 cup chopped onion; sea salt, preferably gray salt; freshly ground black pepper; 1 1/2 cups damn hot peppers (preceding recipe); 4 eggs; 1 teaspoon chopped fresh oregano; 3 tablespoons freshly grated parmesan cheese, Asiago cheese or 3 tablespoons other aged cheese

Submitted by Brookelynne26

"Chef's Notes: Boiling the potatoes first helps keep them from sticking to the skillet. So does preheating the pan until it's hot, hot, hot. Don't be afraid of a hot skillet. That's how chefs get such beautifully browned surfaces on foods. The recipe for the peppers makes more than needed. Use extra for scrambled eggs, tacos, sandwiches, etc..."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 4

ingredients

Damn Hot Peppers
¹⁄₂ cup extra-virgin olive oil
7 green peppers, halved and seeded and cut into 1-inch square pieces
1 lb jalapeno, sliced 1/8-inch-thick
sea salt
56 ounces crushed tomatoes
1 small bunch basil leaves
¹⁄₄ cup red wine vinegar
Hash
2 large russet potatoes, peeled and cut into 1/2-inch dice
¹⁄₄ cup extra-virgin olive oil
¹⁄₄ cup chopped onion
sea salt, preferably gray salt
freshly ground black pepper
1 ¹⁄₂ cups damn hot peppers (preceding recipe)
4 eggs
1 teaspoon chopped fresh oregano
3 tablespoons freshly grated parmesan cheese, Asiago cheese or 3 tablespoons other aged cheese

directions

Make the Peppers: Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
Make the Hash: Preheat the oven to 375ºF.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about three-quarters done, about 4 minutes. Drain well.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, then add the potatoes. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Add the onion, season with salt and pepper, and cook until the onion browns lightly, about 2 minutes. Drain the potatoes and onion in a sieve to remove the excess oil, then return them to the skillet.
Off the heat, gently stir in the Damn Hot Peppers. If you blend them in too well, the potatoes will lose their crispness. Make 4 evenly spaced wells in the hash and break an egg into each well. Sprinkle the eggs with the oregano and scatter the cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 6 minutes for firm whites and soft yolks. Serve immediately.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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