Miners Dawn

Directions

1. 1
   In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy.
2. 2
   Allow them to cool completely in the refrigerator.
3. 3
   Once they are cooled completely, roughly chop them into cubes.
4. 4
   To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter.
5. 5
   Add the chopped potatoes along with the rest of the ingredients.
6. 6
   Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.
7. 7
   To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter.
8. 8
   Add 2 eggs to the pan and cook until the whites are mostly cooked.
9. 9
   Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam.
10. 10
    Cook until desired doneness.
11. 11
    Cook's Note:
12. 12
    Serving Suggestions: place the finished potatoes in a serving skillet and cover them with Cheddar.
13. 13
    Place in a 350 degrees F oven for about 2 minutes (or until the cheese is melted) add the basted eggs on top and serve.
14. 14
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15. 15
    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.