Potato and Egg Hash

Ingredients

• AmountIngredientEst. cost
• 1.5 kg Russet or yellow potatoes, diced into 1 cm cubes $0.66
• 8 large eggs $2.64
• 1 medium onion, diced $1.23
• 1 cup frozen diced peppers (any colour) $0.50
• 3 cloves garlic, minced $0.24
• 1 tsp smoked paprika $0.05
• 0.5 tsp onion powder $0.05
• 2 tbsp vegetable oil $0.13
• to taste salt and black pepper $0.05
• Recipe total$5.55

Instructions

1. 1 Dice potatoes into roughly 1 cm cubes. No need to peel.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Add the potatoes in a single layer. Press down lightly. Cook without stirring for 5–6 minutes until the bottom is golden.
4. 4 Stir and continue cooking another 8–10 minutes, stirring occasionally, until potatoes are cooked through and crispy on most sides.
5. 5 Add the onion and frozen peppers. Cook 4–5 minutes until softened.
6. 6 Add the garlic, paprika, and onion powder. Cook 1 minute.
7. 7 Season with salt and pepper.
8. 8 Use a spoon to make 8 shallow wells in the hash. Crack one egg into each well.
9. 9 Cover the skillet and cook 4–5 minutes until the egg whites are set but yolks are still slightly runny, or cook longer for fully set yolks.
10. 10 Serve directly from the skillet.

Nutrition per Serving

Estimated values per serving.