Crispy Potato Hash with Poached Eggs
2 medium-sized, diced potatoes
2 eggs
1, diced bell peppers
1, diced onion
2 cloves, minced garlic
1 tsp paprika
to taste salt
to taste 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 15 minutes. Season with salt, pepper, and paprika.
In a separate skillet, heat 1 tbsp of olive oil. Add diced bell peppers, onions, and minced garlic. Sauté until vegetables are tender, about 5-7 minutes. Season with salt and pepper.
In a pot of simmering water, crack eggs gently and poach for 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain excess water.
Place the crispy potatoes on a plate, top with the sautéed vegetables, and gently place the poached eggs on top. Garnish with additional salt, pepper, and paprika if desired.
Serve the crispy potato hash with poached eggs hot, allowing the yolk to run over the potatoes. Sprinkle with fresh herbs or grated cheese for an extra burst of flavor.
For an extra kick of flavor, consider adding some chopped fresh herbs like parsley or chives to the dish before serving. You can also sprinkle some grated cheese on top for a gooey finish.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
387
45g
18g
15g
If you want, you can edit this recipe or create a new variant.