# Ingredient List:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, diced with skins
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 - ½ teaspoon dried thyme
09 - ½ teaspoon freshly ground black pepper
10 - ¾ teaspoon kosher salt, plus additional to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons chopped fresh parsley, optional for garnish
# How to Prepare:
01 - Heat 2 tablespoons of 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 onions and diced bell peppers to the skillet. Cook 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 - Evenly flatten the hash in the skillet and drizzle remaining 1 tablespoon olive oil on top. Create 4 wells using a spoon and crack one egg into each well.
05 - Cover skillet and cook for 5 to 7 minutes until egg whites are set but yolks remain runny. Increase cooking time for firmer yolks.
06 - Remove skillet from heat, garnish with fresh parsley if desired, and serve immediately.
