hash browns with poached eggs

Who doesn't love warm, smashed, crispy potatoes with cooked eggs on top?

Maybe a fair amount of people. But a true test of a successful dish in our family - the kid ate it. And he hates potatoes. Which is so strange in and of itself. I mean, who doesn't love... oh, I already said that.

These potatoes are spiced up with chili powder and sweetened with some sauteed onions. Just perfect, especially now that the weather has turned so darn cold. What's up with that?!

So. I am reading Infinite Jest, by David Foster Wallace.  Described as a 'must read' for anyone interested in having a knowledge of modern literature, it is, well, daunting. To say the least. But also incredibly engaging and influential. It really gets under your skin.

After reading the passage on how the protagonist sets up his house for a drug induced binge of cakes and cookies, soda and tubs of chocolate frosting due to be eaten directly out of the can with a large spoon, I was compelled to eat not one, but, two large slabs of the chocolate babka I'd purchased the day before from the local Jewish bakery.

All of which is to say, and maybe this is a stretch, make sure you have something like this hash brown and egg dish around when the indulgent mood strikes. Much better for you than cake, and oh so satisfying.

Hash Browns With Poached Eggs
Serves 2-4

Ingredients

• 2 tablespoons oil plus more to use while cooking
• Small bag tiny potatoes
• 1/2 white onion, chopped
• 5 eggs
• Salt and pepper
• Chili powder

Instructions

1.  Boil a pot of water with a pinch of salt and the potatoes. Cook until potatoes are tender , or easily pierced with a fork, about 15 minutes. Drain potatoes and smash them flat with the back of a fork.
2. Heat oil in a large skillet. Cook onions adding a pinch of salt and pepper, until translucent and aromatic, about 5 minutes.
3. Add potatoes to onion. Mix together, sprinkle with salt and pepper and chili powder. Flatten in the pan and let sit without being disturbed for 5-10 minutes. 
4. Add some oil around the perimeter of the pan and scoop out the potatoes, unsticking them from the bottom of the pan. Turn them over and flatten again to sit and brown the other side.
5. Form holes in the potatoes and break the eggs into the holes. Cover and cook at lower temp until eggs have set on top but not completely cooked. Depending on how you like your eggs you can cook them longer or shorter.