Crispy Breakfast Potato Hash with Eggs
Golden potatoes, peppers, and onion form a crisp skillet hash finished with gently cooked eggs.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped parsley
Instructions
Instructions
- Place the diced potatoes in a saucepan, cover with water, and simmer for 5 minutes; drain and dry well.
- Heat the olive oil in a large skillet over medium-high heat and add the potatoes in an even layer.
- Cook for 12 to 15 minutes, turning occasionally, until the potatoes are crisp and golden.
- Add the onion, bell pepper, smoked paprika, garlic powder, salt, and pepper; cook for 6 minutes until tender.
- Make four wells in the hash, crack in the eggs, cover, and cook for 4 to 6 minutes until the whites are set.
- Garnish with parsley if desired and serve immediately.