Potato & Red Pepper Hash with Fried Eggs & Parmesan.

  • 6
  • 1 clove
  • ½ oz
    Parmesan cheese
  • 1
    red bell pepper
  • ½ medium
    red onion
  • 2 medium
    yellow potatoes
    black pepper
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium yellow potatoes
    1 red bell pepper
  • 2
    Peel and large dice the potatoes into ¾-inch cubes; transfer to a bowl.
  • 3
    Preheat a (stainless steel or cast-iron) skillet over medium heat.
  • 4
    Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Large dice the pepper into ¾-inch cubes and transfer to a separate medium bowl.
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    ½ tbsp virgin coconut oil
  • 6
    Add the potatoes to the skillet; cook, stirring occasionally, until the potatoes are tender, 8 to 10 minutes.
  • 7
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces. Add to the bell pepper.
    ½ medium red onion
  • 8
    Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bell pepper and onion.
    1 clove garlic
  • 9
    Add the bell pepper, onion, and garlic to the skillet; cook, stirring frequently, until the vegetables are tender and browned, 4 to 6 minutes.
  • 10
    Add coconut oil to a nonstick skillet and preheat over medium heat.
    ½ tbsp virgin coconut oil
  • 11
    Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.
    6 eggs
  • 12
    Season the hash with salt and pepper; stir to combine and remove from the heat.
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    Finely grate ½ cup of Parmesan.
    ½ oz Parmesan cheese
  • 14
    To serve, divide the hash between plates, top with the fried eggs, and sprinkle with the Parmesan. Season with additional salt and pepper if desired. Enjoy!