Potato Hash with Egg and Fresh Salsa

A perfect breakfast with potatoes and bell peppers. Topped with fresh salsa, this meal is a warm and bright way to start your morning.

prep time: 20 minutes
cook time: 20 minutes

servings: 2

Ingredients:

potato hash

  • about 1/2 lb of small yellow, red, or purple potatoes (quartered)

  • 1 large red bell pepper chopped

  • 1/2 white onion chopped

  • 1/2 teaspoon turmeric

  • pinch of red chili pepper flakes

  • 2 tablespoons olive oil

  • salt and pepper to taste

salsa

  • 1 pint of medley cherry tomatoes

  • 1/2 white onion chopped

  • 1/4 cup fresh cilantro chopped

  • 3 small jalapeños

  • Juice of 1/2 a lemon

  • Salt to taste

EGGS

  • 2 eggs

  • Salt and pepper

  • A pinch of dried parsley

  • A small amount of water (for cooking)

Directions:

 

  1. Start by heating the olive oil over medium to high heat in a frying pan. Once the oil is shimmering, add in your peppers and onions. Season with turmeric, salt and pepper, and red chili pepper flakes. Stir for about one minute and add in the potatoes. Cook until the potatoes are slightly charred. About 15 minutes.

  2. While the potatoes are cooking, you can chop all of the ingredients for the salsa. Mix the tomatoes, onion, cilantro, jalapeño, lemon juice all in a bowl. Add salt to your liking.

  3. In a small frying pan, spray some cooking spray and crack one egg. Season with salt, pepper and parsley. Once the base is white, pour a very small amount of water in the bottom, and place a lid over the top. Check on the egg, once the yolk has a very thin layer of white, pull it out of the pan.

  4. I like to plate the egg on top of the potatoes (so the yolk runs down into all of the food) with generous spoonfuls of salsa. Enjoy!

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