This is intended to cook in an oven ready skillet, even better if you could use a Cast Iron Skillet for this recipe.
Makes 6 servings
3 firmly packed cups potatoes, peeled and shredded
1 tbsp. butter
2 tbsp. vegetable oil
1 red bell pepper, diced
1 onion, diced
1 garlic clove, pressed
6 large eggs
Sea salt, to taste
Ground black pepper, to taste
Prepare the oven by preheating it to 350°F.
In a large bowl, pour cold water onto the shredded potatoes. After five minutes, drain the cold water and set aside.
Melt the butter over a low heat in a 10-inch cast iron skillet.
Sauté the onion and bell pepper for three to five minutes then add in garlic, and sauté for another minute.
Add in the shredded potatoes and half a teaspoon of salt, cook for ten minutes or until the potatoes tenderize. Make sure you’re stirring often.
Turn off the heat, and using the back of a spoon, make six depressions in the cooked mixture.
In each depression break and egg and let it sit. Season each egg with pepper and salt.
Put this in the oven, and bake at 350°F for twelve to fourteen minutes. You’ll know that it’s ready to serve when the eggs are set.
If you want to season with more salt and pepper after cooking then feel free.