#potatohash

This potato and pepper hash is a filling and healthy vegan breakfast option that is full of flavor and texture. It's a great way to start the day with something tasty and filling!

Ingredients: 3 medium potatoes, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. After you add the potatoes, cook for about 10 to 12 minutes, until they are golden brown and soft. Dice the onion, bell pepper, and garlic and add them to the pan. For about 5 to 7 minutes, or until the vegetables are soft, cook. Put in some cumin, salt, pepper, and paprika to taste. Mix things together well. Let the flavors blend for another two to three minutes by continuing to cook. Serve hot with fresh parsley on top. Have a hearty and tasty potato and pepper breakfast hash!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Cheesy Bacon and Egg Hash is a hearty and delicious breakfast or brunch option. Crispy bacon, perfectly cooked eggs, and cheesy potatoes come together to create a satisfying meal that's sure to please. It's quick to make and perfect for any morning occasion.

Ingredients: 4 strips of bacon. 4 large eggs. 2 cups diced potatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/4 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and crumble it. Set aside. Drain most of the bacon grease from the skillet, leaving about 1 tablespoon for cooking. Add the diced potatoes to the skillet and cook over medium heat until they are crispy and browned, about 10-12 minutes. Stir occasionally to ensure even cooking. Add the diced onion, diced bell pepper, and minced garlic to the skillet with the potatoes. Cook for another 3-4 minutes, or until the vegetables are tender. Create four wells in the potato mixture and crack one egg into each well. Season the eggs with salt and pepper. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. You can cook them longer if you prefer firmer yolks. Sprinkle the shredded cheddar cheese and crumbled bacon over the hash. Cover again and cook for an additional 2-3 minutes, or until the cheese has melted. Remove the skillet from heat and garnish with chopped fresh parsley. Serve hot, straight from the skillet, and enjoy your Cheesy Bacon and Egg Hash!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hatch Chile Potato Hash and Eggs is a delicious and spicy breakfast dish that combines crispy diced potatoes with roasted Hatch chiles and perfectly cooked eggs. It's a flavorful and satisfying way to start your day.

Ingredients: 2 cups diced potatoes. 2 tablespoons olive oil. 1 cup diced onion. 1 cup diced roasted Hatch chiles. 1 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 4 large eggs. Fresh cilantro leaves for garnish. Salsa optional, for serving.

Instructions: Over medium-low heat, warm the olive oil in a big pan. Put the diced potatoes in the pan and cook, stirring every now and then, for about 10 to 15 minutes, until they start to brown and get crispy. Dice the onions and add them to the pan along with the roasted Hatch chiles, cumin powder, paprika, salt, and pepper. After 5 to 7 minutes, the onions should be clear and everything should be well mixed and hot all the way through. With a spoon, make 4 wells in the potato mixture. Then, crack an egg into each well. Put the lid on top of the pan and cook for about 5 to 7 minutes, or until the egg whites are set but the yolks are still eggy. Add fresh cilantro leaves to the hatch chile potato hash and eggs to finish them off. If you want, you can serve it hot with salsa on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes