CentMenu / Breakfast
Potato and pepper breakfast hash
Small potato cubes and sweet pepper cook into a hearty egg skillet.
VegetarianNo gluten ingredientsNo dairy ingredients
Ingredients
2 servings · US + metric
- 14.11 oz (400 g) potatoes
- 1 red bell pepper
- 2 eggs
- 0.5 onion
- 1¼ tbsp (20 ml) sunflower oil
- ¼ tsp (1 g) salt
- 1 tsp (2 g) sweet paprika
Let’s cook
Dice 14.11 oz (400 g) potatoes into small cubes and boil in water over medium heat for 8 minutes; drain.
Dice 0.5 onion and 1 red bell pepper; sauté in 1¼ tbsp (20 ml) sunflower oil in a skillet over medium heat for 4 minutes.
Add the potatoes, 1 tsp (2 g) sweet paprika and ¼ tsp (1 g) salt; fry for 5 minutes, then make wells and crack in 2 eggs.
Cover and cook over low heat for 5 minutes, until the whites and yolks are set.