Mexican Breakfast Potato and Egg Hash

Mexican · 30 min · vegetarian, gluten-free, dairy-free

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Ingredients

• 3 medium Russet potatoes
• 1 Red bell pepper
• 1 Yellow onion
• 2 Garlic cloves
• 6 large Eggs
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• to taste Salt
• to taste Black pepper
• 2 tablespoons, chopped Fresh cilantro

Method

1. Peel and dice the potatoes into small cubes. Dice the red bell pepper and onion. Mince the garlic.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt, pepper, chili powder, and cumin. Cook until golden and crispy, about 10 minutes, stirring occasionally.
3. Add the diced bell pepper, onion, and garlic to the skillet. Cook for another 5-7 minutes until vegetables are softened.
4. Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook until eggs are set, about 3-4 minutes.
5. Garnish with chopped cilantro before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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