Rustic skillet dish combining golden potatoes, sautéed peppers, onions, and eggs in a flavorful mix.
# What to Use:
→ Vegetables
01 - 1 ½ pounds Yukon Gold or red potatoes, diced with skin on
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Spices & Herbs
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried thyme
09 - ½ teaspoon freshly ground black pepper
10 - ¾ teaspoon kosher salt, plus additional to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons fresh parsley, chopped (optional)
# How to Prepare:
01 - Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden brown and tender.
02 - Incorporate the onion, red bell pepper, and green bell pepper into the skillet and sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for an additional minute until fragrant.
04 - Evenly flatten the mixture in the skillet and drizzle with the remaining 1 tablespoon of olive oil.
05 - Form four wells in the hash using a spoon and carefully crack one egg into each well.
06 - Cover the skillet with a lid and cook for 5 to 7 minutes, until egg whites are set and yolks reach desired consistency. Extend cooking time for firmer yolks.
07 - Remove from heat, sprinkle with fresh parsley if desired, and serve immediately.
