Crispy Potato and Onion Hash with Sunny-Side Up Eggs

1.Peel and dice the potatoes into small cubes.

2.Heat a drizzle of oil in a large skillet over medium heat.

3.Add the diced potatoes to the skillet, season with salt and pepper, and cook until crispy and golden brown, stirring occasionally, for about 10 minutes.

4.Meanwhile, thinly slice the onion.

5.Push the potatoes to one side of the skillet and add the sliced onion to the other side.

6.Cook the onion until soft and translucent, about 5 minutes.

7.Mix the onions with the crispy potatoes, and spread the mixture evenly in the skillet.

8.Create 4 small wells in the potato and onion mixture for the eggs.

9.Crack an egg into each well, season with salt and pepper, and cover the skillet with a lid.

10.Cook until the egg whites are set but the yolks are still runny, about 5 minutes.

11.Serve the crispy potato and onion hash with sunny-side up eggs hot, garnished with fresh herbs if desired.