Sheet-Pan Smashed Potatoes with Cheddar and Eggs

Steps

1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Prepare first: scrub the red potatoes, slice the mushrooms, shred the cheddar and slice the green onion. Split the green onion into two halves: one for the cheese, one for garnish.
3. Toss the red potatoes with half the olive oil and half the salt on the sheet pan. Roast 25 minutes, until a knife slides in easily.
4. Meanwhile, toss the mushrooms with the remaining half of the olive oil, the black pepper and the paprika in a bowl.
5. Pull out the pan and press each potato flat with the bottom of a glass to about 1/2 inch thick. Scatter the mushrooms around the potatoes and roast 15 minutes more, until the potato edges crisp.
6. Mix the cheddar with the first half of the green onion. Push the potatoes and mushrooms together to leave four wells, then sprinkle the cheddar mixture over the potatoes and mushrooms.
7. Crack one egg into each well and sprinkle the eggs with the remaining half of the salt. Bake 8 to 10 minutes, until the whites are set, the cheese is bubbling and the eggs reach 160°F (71°C).
8. Spoon the sour cream over the top, scatter the remaining half of the green onion, and serve each person an egg with a share of potatoes and mushrooms.