This hearty vegetarian hash breakfast skillet is packed with peppers, potatoes and onions then topped with protein-packed eggs cooked to order.
- deep skillet
- 1.5 lbs little potatoes
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, cored and diced
- 1 tsp garlic powder
- 1 tsp seasoned salt
- (optional) cayenne
- 4 eggs, cooked to order
Place quartered potatoes in a shallow, deep skillet and cover with cold water. Heat pot over high heat and bring water to a boil. Reduce to low and simmer until potatoes are par-cooked, about three minutes; strain and set aside.
Heat a large, deep skillet over medium high heat and drizzle with olive oil. Add onions to the pan and sauté until translucent, about 5 to 6 minutes. Sprinkle with salt and pepper to taste.
Add diced peppers to the pan and continue sautéing until tender, about 4 to 5 minutes. Pour in par-boiled potatoes that have been drained and patted dry. Sprinkle with garlic powder, seasoned salt and cayenne. Continue sautéing until onions are almost caramelized, peppers are tender and potatoes are browned.
While the veggies are cooking, cook four eggs to order. To serve, place the eggs on top of the veggie skillet and serve family style.