3 tbsp butter ▢1 1/2 lb red potatoes chopped ▢1/4 cup minced parsley fresh ▢2 tsp minced garlic ▢1 – 1 1/2 tsp garlic salt (with parsley flakes) ▢1/8 tsp pepper ▢8 large eggs ▢3/4 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!