A rustic, all-in-one skillet meal with tender potatoes, sautéed veggies, and cooked eggs.
# Ingredient List:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, diced with skin
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 tsp smoked paprika
08 - ½ tsp dried thyme
09 - ½ tsp freshly ground black pepper
10 - ¾ tsp kosher salt, plus more to taste
→ Other
11 - 3 tbsp olive oil, divided
12 - 2 tbsp chopped fresh parsley, optional for garnish
# Steps:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced potatoes and sauté, stirring occasionally, for 10 to 12 minutes until tender and golden brown.
02 - Add the chopped onion and diced bell peppers to the skillet. Cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and freshly ground black pepper. Cook for 1 minute until fragrant.
04 - Evenly flatten the hash in the skillet and drizzle the remaining 1 tablespoon olive oil over the top.
05 - Using a spoon, create four wells in the hash. 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 remain runny. Cook longer for firmer yolks as desired.
07 - Remove from heat, sprinkle with chopped fresh parsley if desired, and serve immediately.
