Peppery Oyster and Potato Hash with Soft Eggs

Serves 4

Ingredients

• 4 medium russet potatoes
• 1 pint jarred oysters in liquor
• 4 tbsp unsalted butter
• 1 medium yellow onion
• 1 tsp white pepper
• 1 tsp ordinary salt
• 4 large eggs
• 2 tbsp chopped fresh parsley

Instructions

1. 1Peel and dice the potatoes into 1/2-inch cubes then boil in salted water for 8 minutes until just tender; drain well.
2. 2Melt butter in a large cast-iron skillet over medium-high heat, add the diced onion and cook 4 minutes until translucent.
3. 3Add the drained potatoes, white pepper, and salt; press into an even layer and cook undisturbed for 6 minutes to form a crust, then flip sections and cook 5 minutes more until golden.
4. 4Drain the oysters (reserve liquor), chop them roughly, and stir into the hash along with the reserved liquor; cook 3 minutes until oysters are just firm.
5. 5Make four wells in the hash, crack an egg into each, cover the skillet, and cook 3-4 minutes until egg whites are set but yolks remain soft.
6. 6Scatter chopped parsley over the hash and serve immediately from the skillet.