Potato Hash with Baked Eggs

I saw this on the Food Network and it looked so good I had to try it. I didn't use onion or Oregano, because Dewayne probably would not have ate it. I didn't have any cheese at the time either, but the dish turned out great. I did bake mine a bit too long, because the eggs didn't look done, I should have just stuck to the suggested time. Tasted yummy and was very hearty.
Ingredients

*4 large Russet potatoes, peeled and cut into 1/2-inch dice
*1/2 cup extra-virgin olive oil
*Salt and freshly ground pepper
*1/2 cup chopped onion
*8 eggs
*2 teaspoons chopped fresh oregano leaves
*6 tablespoons freshly grated Parmesan

Directions

*Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
*Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
*Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
*Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

*This recipe came from Michael Chiarello.