Ingredients
1 large sweet potato, peeled and cut into 1/2-inch cubes1 large Yukon Gold potato, cut into 1/2-inch cubes1 medium red potato, cut into 1/2-inch cubes1 small onion, finely chopped3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons butter2 teaspoons olive oil4 large eggs, room temperature1/4 cup shredded Asiago cheese
Preparation
In a large cast-iron or other ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil over medium heat until vegetables are golden brown and tender, 5-7 minutes. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
Broil 3-4 in. from the heat until eggs are completely set, 3-4 minutes.
