Easy Garden Breakfast Hash
Only 30 minutes to make, filled with flavor and savory satisfaction, this recipe will quickly become a weekend favorite. You can add some variety with mushrooms, broccoli, or different types of potatoes. I prefer Yukon Gold because of the naturally butteriness, but sometimes I like to add purple potatoes.
You can also use any style egg you like, though for me the best part is a yolk that mixes in with the potatoes.
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This recipe serves 4.
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Ingredients:
4-5 medium to large Yukon Gold Potatoes, cubed small (the key to this dish for me is small pieces of potato. They stay moist throughout and crispy on the outside this way.
1/2 large yellow onion, chopped
2-3 cloves garlic, chopped
1 Bell Pepper of preferred color, chopped
3-4 tbsp. Avocado oil or suitable cooking oil
8 eggs
Butter for frying eggs
1 tsp Paprika
1 tsp Cumin
1 tsp Chili Powder
Salt and pepper
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Directions:
Combine potatoes, veggies, spices and oil in a mixing bowl until well tossed.
Over medium-high heat, fry potato mixture, stirring occasionally.
Cook 15 minutes, covering after 5 minutes. Continue to stir every minute or two.
Remove from heat once potatoes are crisped on the outside and soft in the middle. Test with a fork.
Cook eggs in your preferred style and add on top of the potato mixture once plated. Enjoy!
*This recipe goes great with some good sauce!