Potato Hash with Baked Eggs
Ingredients
- 4 large Russet potatoes, peeled and cut into 1/2-inch dice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup chopped onion
- 8 eggs
- 2 teaspoons chopped fresh oregano leaves
- 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
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