Rustic one-pan dish with golden potatoes, sautéed vegetables, and tender eggs made quickly and easily.
# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs Yukon Gold or red potatoes, diced with skin on
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 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon freshly ground black pepper
10 - 3/4 teaspoon kosher salt, plus more to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add chopped onion and diced red and green bell peppers to the skillet. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute until fragrant.
04 - Flatten the hash evenly in the skillet and drizzle the remaining 1 tablespoon olive oil over the top.
05 - Create four wells in the hash and 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; cook longer if firmer yolks are desired.
07 - Remove from heat, sprinkle with fresh parsley, and serve immediately.
