One-pan meal featuring tender potatoes, sautéed veggies, and gently cooked eggs, ready in under 40 minutes.
# What You Need:
→ Vegetables
01 - 1 ½ 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 teaspoon smoked paprika
08 - ½ teaspoon dried thyme
09 - ½ teaspoon freshly ground black pepper
10 - ¾ teaspoon kosher salt, plus more to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How-To Steps:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10 to 12 minutes.
02 - Add chopped onions and diced bell peppers to the skillet. Sauté until softened, approximately 5 to 6 minutes.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute until fragrant.
04 - Evenly flatten the vegetable and potato mixture in the skillet. Drizzle the remaining 1 tablespoon olive oil over the top.
05 - Using a spoon, make 4 wells in the hash. Crack one egg into each well.
06 - Cover skillet with lid and cook for 5 to 7 minutes until egg whites are set and yolks remain runny; extend cooking time for firmer yolks.
07 - Remove from heat, sprinkle with fresh parsley if desired, and serve immediately.
