Rustic skillet dish with tender potatoes, sautéed veggies, and eggs cooked to perfection in one pan.
# What You’ll Need:
→ Vegetables
01 - 1 1/2 pounds 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 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon freshly ground black pepper
10 - 3/4 teaspoon kosher salt, plus additional to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add chopped onions and diced bell peppers to the skillet. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute until fragrant.
04 - Evenly flatten the hash in the skillet, then drizzle remaining 1 tablespoon olive oil over the top.
05 - Make four wells in the hash using a spoon. Crack one large egg into each well.
06 - Cover the skillet and cook for 5 to 7 minutes until egg whites are set and yolks remain runny. Cook longer if a firmer yolk is desired.
07 - Remove from heat, sprinkle with fresh parsley if using, and serve immediately.
