Asparagus-Potato Hash with Goat Cheese and Eggs

Instructions

1. 1

   Preheat the oven to 400°F. Dice potatoes and fennel bulb (reserve fronds). Trim leek and halve lengthwise and sliced 1/4-inch thick. Trim asparagus and cut into 1/2-inch pieces.

2. 2

   Heat the olive oil in a large (12-inch) ovenproof skillet over medium-high. Add the potatoes in an even layer, season with 1/2 teaspoon salt and a few grinds of pepper, and cook tossing occasionally, until nicely browned, about 7 to 9 minutes.

3. 3

   Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until the leek is translucent, 3 to 5 minutes. Add a splash more oil if the pan looks dry.

4. 4

   Add the asparagus with 1/2 teaspoon salt and a few more grinds of pepper, and cook, tossing, until everything is tender, about 5 minutes.

5. 5

   Remove from heat, add the lemon juice, and toss, scraping up any browned bits.

6. 6

   Make 4 small wells in the hash and crack an egg into each. Season the eggs with salt and pepper and bake for 5 to 7 minutes, until the whites are just set (don't overcook).

7. 7

   Sprinkle with goat cheese, dill, and fennel fronds. Add a little extra lemon juice if you have and a pinch of salt, serve and enjoy.