Hasselback Potatoes and Eggs
The name Hasselback comes from a restaurant in Stockholm named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This recipe is surprisingly simple and always turns out delicious!
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 4 Oakdell cage free eggs |
| 4 medium russet potatoes |
| 5 tbsp olive oil, divided |
| 4 tsp salt |
| 2 tsp pepper |
| 2 tsp garlic powder |
| 1 package fresh mozzarella, sliced |
| 2 tsp butter |
Hasselback Potatoes and Eggs Directions
- Preheat oven to 400 degrees
- Place chopsticks on both sides of potatoes. Slice potatoes in thin slices being careful to not cut all the way through. You want the potato to stay in one piece. Coat each potato in 1 tablespoon olive oil making sure to get in between each slice. Season each potato with 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Stuff some of the slices with mozzarella.
- Add 1 tablespoon olive oil to an oven safe skillet and add the potatoes. Cook for 45 minutes to 1 hour.
- In a large nonstick skillet, melt butter over medium heat. Crack eggs into pan, cook for 3 minutes, or until white is completely set. Season with salt and pepper. Top each potato with an egg.
