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Potato, Onion, & Roasted Red Pepper Hash with Baked Eggs


Breakfast & Brunch



  • 1 1/2 lb Yukon gold potatoes, cut into 1" pieces
  • 1 jar roasted red peppers
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 C fresh chopped parsley
  • 1/4 C of The Olive Bin's Rosemary Olive Oil (Fused)
  • 8 large eggs
  • 2 tsp salt, plus more to taste
  • 1 tsp fresh thyme leaves
  • 1/2 tsp paprika
  • Fresh ground pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In medium saucepan, cover potatoes with water; add 2 tsp salt and bring to a boil. Reduce heat to simmer, and cook for 5 minutes until potatoes are just barely tender, but still not cooked all the way through.
  3. In large ovenproof saute pan, heat olive oil over medium heat. Add sliced onions and saute until they just begin to take on golden color. Add garlic and saute another minute. Remove the pan from heat.
  4. Drain potatoes thoroughly and allow to sit for a minute to help moisture evaporate. Add potatoes to pan with onions, tossing well, and allow to cook over medium heat, until just turning golden. Add roasted red peppers, thyme, and paprika; toss to mix. Taste and season with additional salt and pepper, if desired.
  5. Place saute pan in oven and roast for 20 minutes, until potatoes are nicely browned.
  6. Remove saute pan and carefully crack eggs over the hash, leaving space in between each egg. Sprinkle a bit of salt and pepper. Place saute pan back in oven for additional 3 to 5 minutes, to desired doneness of eggs.
  7. Remove pan from oven; add chopped parsley. Drizzle with additional olive oil and paprika, if desired. Serve immediately.


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