3 tablespoons butter
1½ pounds red potatoes, chopped
¼ cup minced fresh parsley
2 teaspoons minced garlic
1 – 1½ teaspoon(s) garlic salt
⅛ teaspoon pepper
8 large eggs
¾ cup shredded extra-sharp cheddar cheese
Preheat oven to 400.
In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
Stir in parsley, garlic, garlic salt and pepper.
With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each
well within the potatoes.
Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese.
Serve right away and ENJOY!