Breakfast Hash Eggs (Print Version)
Golden potatoes, bacon or sausage, and eggs mix up in a lively, super satisfying hash for breakfast.
# Ingredients:
→ For Cooking
01 -
Paprika, sprinkle to taste
02 -
Fresh ground black pepper, season as you like
03 -
Salt, toss in as needed
04 -
About 2 tbsp (30 ml) extra virgin olive oil
→ Main Ingredients
05 -
120 g freshly shredded cheddar cheese
06 -
120 g crispy cooked bacon or sausage, broken up
07 -
4 large eggs
08 -
1 average yellow onion (around 110 g), chopped
09 -
120 g colorful bell peppers, diced up
10 -
480 g potatoes (try Yukon Gold or russet), chopped into cubes
# Steps:
01 -
Once you're almost done, scatter cheddar cheese over the top, cover up, and hang tight till it’s gooey.
02 -
Push some little holes in the hash, drop in your eggs, pop on a lid, and let them cook the way you like.
03 -
Pour in crumbled bacon or sausage, give it a few turns, and heat till it’s nice and warm.
04 -
Toss in those bell peppers and onion bits, then cook for about five minutes till they’re soft.
05 -
Get your skillet hot with some olive oil. Fry up the potatoes for about 10 to 15 minutes, stirring now and then, until they’re golden and crispy.
06 -
Rinse the potatoes, slice them into cubes, and chop up your peppers and onion.
# Notes:
01 -
If you want the crispiest potatoes ever, make sure you don’t cram too many into your pan at once.