Asparagus-Potato Hash With Goat Cheese and Eggs

Preparation

1. Step 1

   Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with ½ teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.

2. Step 2

   Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.

3. Step 3

   Add the asparagus, along with ½ teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.

4. Step 4

   Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.

5. Step 5

   Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don’t overcook.)

6. Step 6

   Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)