# 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 tsp smoked paprika
08 - ½ tsp dried thyme
09 - ½ tsp freshly ground black pepper
10 - ¾ tsp kosher salt, plus more to taste
→ Other
11 - 3 tbsp olive oil, divided
12 - 2 tbsp chopped fresh parsley, optional for garnish
# How To Make It:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add chopped onions and diced bell peppers to the skillet. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, dried thyme, kosher salt, and ground black pepper. Cook for 1 minute until fragrant.
04 - Flatten the vegetable mixture evenly in the skillet. Drizzle remaining 1 tablespoon olive oil over the top.
05 - Create four wells in the hash and crack an egg into each well.
06 - Cover skillet with a lid and cook for 5 to 7 minutes until egg whites are set and yolks remain runny. Cook longer if a firmer yolk is desired.
07 - Remove skillet from heat, sprinkle chopped fresh parsley over the top, and serve immediately.
