Hearty one-pan dish with potatoes, sautéed vegetables, and cooked eggs, perfect for any mealtime.
# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs 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 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - 1/2 tsp freshly ground black pepper
10 - 3/4 tsp kosher salt, plus more to taste
→ Other
11 - 3 tbsp olive oil, divided
12 - 2 tbsp chopped fresh parsley, optional for garnish
# Directions:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add the chopped onion and diced bell peppers to the skillet. Sauté for 5 to 6 minutes until the vegetables soften.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute until fragrant.
04 - Evenly flatten the mixture in the skillet and drizzle with the remaining 1 tablespoon of olive oil.
05 - Create 4 wells in the hash using a spoon. Crack one egg into each well.
06 - Cover the skillet with a lid and cook for 5 to 7 minutes until egg whites are set but yolks remain runny, cooking longer if firmer yolks are preferred.
07 - Remove from heat, sprinkle with chopped fresh parsley if desired, and serve immediately.
