Ingredients:
- 4 medium potatoes, peeled and diced into small cubes
- 1 small onion, finely chopped
- 1 bell pepper (any color), diced
- 4 large eggs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook, stirring occasionally, until the potatoes are golden brown and crispy on the outside, and tender on the inside. This should take about 10-12 minutes.
- Once the potatoes are almost cooked through, add the chopped onion and bell pepper to the skillet. Cook, stirring frequently, until the vegetables are softened and lightly caramelized, about 5-7 minutes.
- Push the potato and vegetable mixture to one side of the skillet, creating a clear space. Crack the eggs into the cleared space and season them lightly with salt and pepper. Cook the eggs to your desired level of doneness – for sunny-side-up eggs, cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, approximately 3-4 minutes. For over-easy or over-medium eggs, carefully flip them once the whites are set and cook for an additional 1-2 minutes.
- While the eggs are cooking, sprinkle the minced garlic, paprika, and dried thyme over the potato and vegetable mixture. Stir well to evenly distribute the seasonings.
- Once the eggs are cooked to your liking and the potatoes are crispy and golden, remove the skillet from the heat.
- Serve the potato and egg hash hot, garnished with chopped fresh parsley if desired. Enjoy this delicious and comforting breakfast dish on its own or with a side of toast or fresh fruit.
- Optional: For an extra indulgent touch, sprinkle some shredded cheese over the hash during the last few minutes of cooking and let it melt before serving.