Soft-Cooked Eggs on Cheesy Skillet Hash

Ingredients

• 2 tablespoons vegetable oil
• 3 large Yukon gold potatoes, cut into 1/2 inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 1/2 cup grated cheddar cheese
• 8 eggs
• Sliced scallions, to garnish

Directions

1. Warm the vegetable oil in a large skillet set over medium high heat until it looks glossy and hot. Add the potato, sprinkle with salt and pepper, and cook, stirring and turning now and then, until the pieces are tender and beginning to take on color, about 10 minutes. Stir in the onion and continue cooking, stirring frequently, until the onion starts to brown, about 4 minutes longer.
2. Take the skillet off the heat and stir in 1/4 cup of the shredded cheese; it will hiss a bit when it hits the pan. Smooth the potatoes out into an even layer, then make 8 small wells across the surface. Crack an egg into each well, scatter the remaining cheese over the top, and return the skillet to medium heat. Add another pinch of salt and pepper, cover the pan, and cook until the whites are firm while the yolks remain runny, about 5 minutes.