Breakfast Hash
Crispy pan-fried potatoes with peppers and onion, topped with a fried egg - parboiling the potatoes first is what lets them cook through and crisp at the same time, instead of burning outside while staying raw in the middle.
⏱ 25 min🍽 2 servings
breakfastvegetarian
Ingredients
- •3 potatoes, diced
- •1/2 onion, diced
- •1/2 green bell pepper, diced
- •2 eggs
- •3 tbsp vegetable oil
- •Salt to taste
Steps
- 1.Parboil the diced potatoes in salted water for 5 minutes, then drain and pat dry - this is what lets them finish cooking through in the pan without burning on the outside.
- 2.Heat oil in a skillet and cook the parboiled potatoes over medium-high heat in a single layer, stirring occasionally, for 10-12 minutes until golden and crisp - crowding the pan is what steams potatoes instead of crisping them.
- 3.Add the onion and green pepper, cooking for another 5 minutes until softened.
- 4.Season with salt and push the hash to one side of the pan.
- 5.Fry the eggs in the empty space until done to your liking, then serve on top of the hash.