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American · Breakfast
Potato Hash with Peppers and Onions
Diced russets gently par-cooked so they stay fluffy inside, then browned hard in a very hot skillet with red and green pepper, onion and a dash of hot sauce. Nestle in eggs and finish in the oven for a one-pan breakfast.
- YieldServes 4
- Hands-on25 min
- Total30 min
- Difficulty
Ingredients
- 680 grusset (baking) potatoes, about 4 medium, peeled and cut into 1.25 cm cubes
- 45 mlvegetable oil, 3 tablespoons, divided
- 1small red bell pepper, thinly sliced
- 1small green bell pepper, thinly sliced
- 1small onion, thinly sliced
- 1 tspFrank's RedHot or other hot sauce, or more to taste
- to tastekosher salt and freshly ground black pepper
- 4large eggsoptional
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