# What You'll Need:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, diced with skin
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:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add the chopped onion and diced bell peppers to the skillet. Sauté for 5 to 6 minutes until softened.
03 - Stir in the 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 the remaining 1 tablespoon of olive oil on top. Create four wells in the hash using a spoon and crack one egg into each.
05 - Cover the skillet with a lid and cook for 5 to 7 minutes, or until egg whites are set and yolks remain runny. Extend cooking time if firmer yolks are desired.
06 - Remove from heat, sprinkle with fresh parsley if desired, and serve immediately.
