It was one of those evenings where the thought of cooking felt like climbing a mountain. I wanted something comforting, but my energy levels were at an all-time low. With a few staples in the fridge, I knew I had the makings of something simple yet satisfying. This hash was the answer, bringing together the humble potato and egg in a way that just works.
Ingredients
4 medium potatoes
4 eggs
1 onion
1 bell pepper
1 cup shredded cheese (optional)
1 tablespoon olive oil
Salt
Pepper
How to Make It
Peel and dice the potatoes.
Chop the onion and bell pepper.
Heat olive oil in a skillet over medium heat.
Add the potatoes to the skillet.
Cook until potatoes are golden and crisp.
Stir in the onion and bell pepper.
Cook until vegetables are soft.
Make four wells in the hash.
Crack an egg into each well.
Cover the skillet and cook until eggs are set.
If using, sprinkle cheese over the hash.
Season with salt and pepper to taste.
Serve
Enjoy straight from the skillet or dish it out onto plates, ideally with some crusty bread on the side.
