Method

1. 01

   Cut 1 pound waxy potatoes into 1/2-inch cubes (no need to peel). Dice 1 yellow onion.

2. 02

   Melt 3 tablespoons butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Add potatoes and onion, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 03

   Cook, stirring occasionally, for 12–15 minutes until potatoes are tender and beginning to brown at the edges.

4. 04

   Make 4 small wells in the potato mixture using the back of a spoon. Crack 1 egg into each well, then season the eggs lightly with salt and pepper.

5. 05

   Reduce heat to medium-low, cover the skillet with a lid or foil, and cook for 4–6 minutes until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).

6. 06

   Scatter chopped fresh chives over the top and serve straight from the skillet.