Adapted from SeriousEats.com
- 2 tablespoons vegetable oil
- 3 large Yukon gold potatoes, cut into 1/2 inch cubes
- Kosher salt and freshly ground black pepper
- 3/4 cup YUMYIN
- 1/2 cup grated cheddar cheese
- 8 eggs
- Sliced scallions, to garnish
Heat the vegetable oil in a large skillet over medium high heat until shimmering.
Add potato, season with salt and pepper, and cook, stirring and tossing occasionally, until cooked through and starting to brown, about 10 minutes.
Add YUMYIN stirring often and until well mixed.
Remove skillet from heat and toss potatoes with 1/4 cup of shredded cheese (the cheese will sizzle) then spread potatoes into an even layer, making 8 wells in the top.
Break eggs into each of the wells, OR if you don't like runny yokes, scramble the eggs in a bowl and pour into wells.
sprinkle remaining cheese on top, and place back over medium heat. Season with salt and pepper, cover, and cook until the egg whites are set but the yolks are still runny, about 5 minutes