2 large russet potatoes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
4 large eggs
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Alternatively, you can place potatoes on a microwave safe plate, cover with a damp paper towel and microwave on high for 12 minutes, rotating once.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and red pepper. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper and add the potatoes.
With a spatula, turn over large chunks of the crusted potatoes. Tamp the potatoes down to the bottom of the pan and continue cooking until crisp on the bottom. Flip the potato mixture to crisp on the other side. With a spatula, create four holes in the hash. Break one egg into each hole. Cover and cook until eggs reach desired doneness.
Garnish with chopped parsley. Serve warm.