Breakfast Potato Hash/Skillet with Eggs

My family have craving for breakfast hash. Chopped up meats, potatoes and onions are fried together in the skillet until brown and done. The food is then finished off with some eggs cracked on top and cooked until whites are set to your desire. They are all daily ingredients but taste so good when combined together. A serving can keep you energized until lunch time. And, a good breakfast surely raises your mood for the whole day, right?

This post is about Breakfast Potato Skillet with Eggs which we’ve tried recently. It’s a mix of red potatoes, eggs, shredded mozzarella cheese, bell pepper (red and yellow), corn, and a number of seasonings. To best serve, the skillet is topped with sliced avocado. Coming out delicious and nutritious, it successfully gets my family hooked. Well, I’m gonna share this to my friends!

If you want this potato hash for lunch, just go for it. It’s quick to prepare and easy to clean after cooking. I prefer it for busy weekend’s lunch when I’m overload with work. It’s much healthier and tastier than fast foods or packed foods bought at store. And you, ready to turn this hash into homemade food? Let’s get started!

Breakfast Potato Hash/Skillet with Eggs

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy

It’s a mix of red potatoes, eggs, shredded mozzarella cheese, bell pepper (red and yellow), corn, and a number of seasonings. To best serve, the skillet is topped with sliced avocado. Coming out delicious and nutritious, it successfully gets my family hooked.

Ingredients

• 4 medium red potatoes

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1/4 cup corn, frozen or canned

• 1/4 cup shredded mozzarella cheese

• 5 eggs

• 1/2 onion

• 4 cloves garlic

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp chili flakes

• 1 tsp dried oregano

• 1/2 tsp paprika

• 3 tbsp. vegetable oil

• salt to your taste

• 1 avocado & fresh tomato salsa for garnish

Directions

• Cut potatoes into small cubes. Chop vegetables into square pieces. Mince garlic.
• Heat 2 tbsp. vegetable oil in a large skillet.
• Add potatoes and stir fry. Add ½ minced garlic, salt and pepper and continue to cook until tender, about 15 minutes in total.
• Heat remaining vegetable oil in a smaller pan. Add onions, bell peppers and remaining garlic. Saute until translucent and tender. Season with some salt.
• Add vegetable mixture and corn to potato skillet. Stir fry and cook together for a minute or so. Season with salt and pepper if needed.
• Use a wooden spatula and make 45 wells in it. Crack an egg in each well and spread with mozzarella cheese around each egg.
• Cover with a lid and cook eggs cook to your liking.
• Remove from heat. Garnish with fresh salsa and avocados. Serve!