1½lbs.potatoesabout 4 medium, peeled and cut into ½-inch cubes
1small onionthinly sliced
Salt and pepper
Position oven rack in the middle of the oven and preheat to 400F.
Place the potatoes evenly on a microwave-safe plate, cover with a dampened paper towel and microwave for 3 to 5 minutes on high until slightly undercooked.
Heat 3 tbsp. of oil in a 10- to 12-inch cast iron skillet (or oven-safe nonstick skillet) over medium-high heat until slightly smoking.
Add the potatoes and onions and stir occasionally to get a nice golden colour on the sides of the potatoes, about 5 minutes. Season with salt and pepper to taste.
Once nice and golden, make 4 wells in the potato-onion mix and crack the eggs into them. Season the eggs with salt and pepper, then transfer the skillet to the oven.
Cook the eggs until the whites are just set, about 3 - 5 minutes. Serve.
Try adding bacon! Instead of heating oil, cut bacon into pieces and cook until just under desired crispiness, add the potatoes and onions to the bacon and the bacon fat and continue following the recipe!