Pappas Con Huevos

• 2 large Russet or 4 small Yukon gold potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground pepper
• 4 to 8 large eggs
• Chopped chives (optional)
• Hot sauce (optional)

1. Peel the potatoes and cut into 1/2-inch cubes. Heat the olive oil in a large non-stick skillet over medium-low heat. Add the potatoes and sprinkle with the salt, garlic powder and pepper and stir to coat evenly with the seasonings and the oil. Cook for about 10 minutes, until the potatoes begin to turn a golden brown. Stir the potatoes and continue cooking until the potatoes are evenly browned on the outside and creamy on the inside, about 20 minutes total.
2. Fill a large, high-sided skillet with water and add a pinch of salt. Bring to a boil over high heat.
3. When the water is rapidly boiling, crack the first egg directly into the water. Add all of the eggs and set a time for two minutes (I usually cook no more than 6 eggs in an 8-inch skillet so you may need to cook the eggs in two batches).
4. While the eggs are cooking, divide the potatoes among three to four shallow bowls.
5. Remove the eggs with a slotted spoon in the same order they were added to the water. Arrange 1 to 2 eggs over each bowl of potatoes. Season with salt and pepper, sprinkle with chives and serve with hot sauce.

gold potatoes, olive oil, salt, garlic, freshly ground pepper, eggs, chives, sauce

Taken from food52.com/recipes/11866-pappas-con-huevos (may not work)