Breakfast Hash with Peppers and Potatoes

Cuisine

American

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Ingredients

• 1.5 Pound russet potatoes, peeled and diced into 1/2-inch cubes - 1 1/2 pounds (680 g), Peeled and diced into 1/2-inch cubes; metric equivalent 680 g.
• 1 Each red bell pepper, diced - 1 medium (150 g), Medium pepper; metric equivalent 150 g.
• 1 Each green bell pepper, diced - 1 medium (150 g), Medium pepper; metric equivalent 150 g.
• 1 Each yellow onion, diced - 1 medium (200 g), Medium onion; metric equivalent 200 g.
• 4 Each large eggs - 4 (count)
• 2 Tablespoon olive oil - 2 tablespoons (30 ml), Metric equivalent 30 ml.
• 1 Tablespoon unsalted butter - 1 tablespoon (14 g), Metric equivalent 14 g.
• 1.25 Teaspoon kosher salt - 1 1/4 teaspoons (7 g), Metric equivalent 7 g; used in divided amounts.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), Metric equivalent 1 g.
• 1 Teaspoon smoked paprika - 1 teaspoon (2 g), Metric equivalent 2 g.
• 0.5 Teaspoon garlic powder - 1/2 teaspoon (2 g), Metric equivalent 2 g.
• 2 Tablespoon fresh parsley, chopped - 2 tablespoons (8 g), Metric equivalent 8 g.

Instructions

1. Prep vegetables and parsley

   1. *Dice the potatoes, peppers, and onion* and *chop the parsley* before heating the skillet.

2. Start the potatoes

   2. Heat the olive oil in a large skillet over medium heat, then add the *russet potatoes*, 3/4 teaspoon salt, and black pepper; *spread into an even layer*.

3. Cover and soften potatoes

   3. Cover and cook for *8 minutes*, stirring once, until the potatoes begin to *soften in the center*.

4. Crisp the potatoes

   4. Uncover, add the butter, and cook for *8 to 10 minutes*, stirring occasionally, until the potatoes are *golden and crisp at the edges*.

5. Cook the peppers and onion

   5. Add the *yellow onion, red bell pepper, and green bell pepper*; cook for *5 to 6 minutes* until the vegetables are tender and lightly browned.

6. Bloom the seasonings

   6. Stir in the smoked paprika, garlic powder, and remaining 1/2 teaspoon salt; cook for *30 seconds* until the seasonings smell *warm and savory*.

7. Add the eggs

   7. Make 4 small wells in the hash. Crack 1 egg into a small bowl, then slide it into a well; repeat with the remaining eggs. *Cover the skillet*.

8. Cook eggs until safe and set

   8. Cook over medium-low heat for *5 to 7 minutes* until the egg whites are *set* and the yolks are firm, or until the eggs reach *160°F (71°C)*. For softer yolks, use pasteurized eggs and avoid serving to higher-risk diners.

9. Garnish and serve

   9. Sprinkle with *fresh parsley* and serve the hash *hot from the skillet*.