Brown Butter Roasted Potato Hash

By ltrodrigu

Ingredients

• 2 pounds small potatoes (such as baby whites or reds)
• 1/4 cup olive oil
• Salt
• Freshly ground black pepper
• 4 large eggs
• 6 tablespoons butter
• 3 tablespoons lemon juice
• 4 scallions, thinly sliced

Details

Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. Bring a large pot, filled halfway with salted water, to a boil over high heat. Once boiling, add potatoes and cook until almost tender, about 15 minutes. Strain potatoes, halve them and place on a baking sheet.

Toss potatoes with olive oil and a generous sprinkling of salt and pepper, then spread them out in a single layer. Place in oven and roast, flipping potatoes once halfway through, until browned and crisp, about 15 minutes.

Meanwhile, fill a medium lidded pot of water with cold water. Add eggs to pot, place over high heat and bring to a full boil. Cover pot, remove from heat and let sit 12 minutes. Strain eggs. Once cool enough to handle, peel warm eggs and roughly chop. Set aside.

Make Brown Butter:
In a medium sauté pan, melt butter over medium heat and cook gently until it turns brown and aromatic, about 5 minutes. (Monitor butter carefully to prevent it from blackening.)

In a large bowl, toss roasted potatoes with brown butter, lemon juice and scallions. Season with extra salt and pepper to taste. Scatter crumbled egg over potatoes and serve immediately.