Crispy Potato Hash Bowls With Fried Eggs And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian, high-protein

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Ingredients

• 1 1/4 lb russet potatoes, cut in 1/2-inch dice
• 1/4 cup olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 eggs
• 1 tbsp butter
• 3 oz pepper jack, shredded
• 1 avocados, sliced
• 1/2 tsp smoked paprika
• 1 1/2 tsp each kosher salt and black pepper
• 2 scallions, sliced
• for serving hot sauce

Method (tap to check — screen stays awake)

1. Parboil the potatoes 6 minutes in salted water, until the outsides are tender but the centers still resist a knife; drain and let them steam dry for 5 minutes.
2. Heat the oil in a large skillet over medium-high, add the potatoes in an even layer, and leave them alone 6 to 7 minutes until a hard golden crust forms underneath.
3. Turn in sections with a spatula and crisp the other sides, another 6 minutes; add the onion and pepper for the last 4 minutes and season with paprika, salt and pepper.
4. Scatter the pepper jack over the hash, cover for 1 minute, and let it melt into the crevices.
5. Melt the butter in a second skillet over medium and fry the eggs until the whites are fully set and the edges are lacy but the yolks still jiggle, about 3 minutes.
6. Divide the hash among bowls, top each with two eggs and sliced avocado, and finish with scallions and hot sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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