Crispy Potato Hash with Poached Eggs
2 medium-sized, diced potatoes
2 eggs
1, diced bell peppers
1/2, chopped onion
2 cloves, minced garlic
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
Heat 1 tbsp of olive oil in a skillet over medium heat. Add diced potatoes and cook until crispy and golden brown, about 10-12 minutes. Season with salt, pepper, and paprika.
In a separate skillet, heat 1 tbsp of olive oil. Add chopped onions, diced bell peppers, and minced garlic. Cook until vegetables are tender, about 5-7 minutes.
In a pot of simmering water, crack eggs one at a time and poach for 3-4 minutes until whites are set but yolks are still runny.
Divide the crispy potatoes onto a plate, top with sauteed vegetables, and place poached eggs on top. Season with additional salt and pepper if desired.
Garnish the dish with fresh herbs like parsley or chives for a pop of color and freshness. Serve hot and enjoy the delicious combination of flavors and textures in each bite.
For a spicy kick, you can add a dash of cayenne pepper or hot sauce to the potato hash. You can also top the dish with grated cheese or fresh herbs like parsley or chives for added flavor.
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378
45g
18g
14g
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