Comforting skillet dish featuring golden potatoes, sautéed vegetables, and cooked eggs for a quick satisfying meal.
# What You 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 and 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, for garnish)
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and tender, approximately 10 to 12 minutes.
02 - Add chopped onions 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 - Flatten the hash mixture evenly in the skillet surface. Drizzle the remaining 1 tablespoon of olive oil over the top.
05 - Create four wells in the hash using a spoon. Crack one egg into each well carefully.
06 - Cover the skillet with a lid and cook for 5 to 7 minutes, or until egg whites are set while yolks maintain a runny consistency. For firmer yolks, extend cooking time.
07 - Remove from heat, sprinkle with fresh parsley if desired, and serve immediately.
