Baked Egg Hash

2 Russet Potato Grated 

2 Carrots Grated

1 small onion chopped

2 cloves garlic finely chopped

1/2 cup Steamed Chard

2 Tablespoons chopped Cilantro or Parsley

1/2 C Grated Aged White Cheddar

4 Organic Eggs

Chilli Sauce to dollap (I used  a medium mexican chilli paste)

Good quality oil for cooking like olive, grape seed, coconut or sunflower

I made this up as I went along and it took about 1 hour with prep. I don't recommend this if you're in a rush. Great for a weekend brunch or just for trying something new.

Preheat oven to 375. Grease a medium casserole dish. Mix potato,carrots,onion,and garlic in the dish and lightly dress with oil. Mix it so everything is a lightly covered in oil. Bake until soft and lightly brown on the edges. Should take 30 mins, time can very depending on your oven and size of your dish. Check it after 30 mins with a fork take a piece of potato and see if its tender. Don't over cook because you still have to add the egg. Remove from the oven and spread out the greens on the hash. Then sprinkle cheese evenly. Crack four eggs right on the hash in four corners.  Put that back into the oven until you see the eggs cook and translucent egg is white, about 10-12 mins. Transfer it to the top and broil it on high (few inches from the heat so not to burn) for a few more minutes to brown the top of the dish and fully cook the egg further. You have to watch it, dont over cook, it takes a few minutes if you like you eggs yolks runny. There is a small window of baked medium eggs. This is the baked egg challenge! The out come is worth the trial and error. The texture of the eggs is different and delicious. Dollop some chilli sauce, place it on a heat proof pad on the table and enjoy!