Potato and pepper breakfast hash with eggs
Crisp fried potatoes, peppers and onion in one pan, topped with soft-cooked eggs.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Potato400 g
- Sunflower oil1 tbsp
- Onion1
- Pepper (red or yellow)1
- Sweet paprika1 tsp
- Eggs4
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the potatoes into 1.5 cm cubes, boil in salted water for 5 minutes, then drain and let them steam dry.
Fry the potatoes in the oil in a large pan over a medium-high heat for 8–10 minutes, turning rarely, until golden and crisp.
Add the sliced onion and pepper, season with salt and pepper, sprinkle over the paprika and fry for another 4–5 minutes.
Make four hollows, crack in the eggs, cover and cook for 4–5 minutes until the whites are set. Serve with parsley.