Sunday Morning Breakfast Hash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 3 tablespoons olive oil
- 3 baked potatoes (cut in ½” pieces)
- 4-8 eggs*
- ¾ cup diced red pepper
- 1 cup finely diced yellow onion
- 1 green onion (sliced)
- 1 avocado (diced)
- 1 small tomato (diced)
- Salt and pepper to taste
Instructions
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Heat a large pan on medium heat. Add the oil.
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Add the potatoes and yellow onion, and cook for 5-8 minutes or until potatoes are browned, stirring occasionally.
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Add the red pepper and cook, stirring occasionally, for 2 -3 minutes. Season with salt and pepper.
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Using the back of a wooden spoon, make 4-8 small nests in the potatoes (make as many nests as you have eggs). Add a drizzle of oil into each nest and crack an egg into each one. Turn heat down to low and cover with a lid until the eggs are cooked to your liking.
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Scatter the chopped tomatoes, green onion and avocado to the top, season with salt and pepper and serve immediately.
Recipe Notes
*you can add as many eggs as you wish, depending on your crew’s appetite!