Adana Kebabı Breakfast Hash

Ingredients

• 250 g Ground lamb
• 2 medium, diced Potatoes
• 4 Eggs
• 1 small, finely chopped Onion
• 1 diced Red bell pepper
• 2 cloves, minced Garlic
• 1 tsp Aleppo pepper or red pepper flakes
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup, chopped Fresh parsley
• 2 tbsp, chopped Fresh mint(optional)

Instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook 10-12 minutes, stirring occasionally, until golden and tender. Remove and set aside.

2. 2

   Add remaining oil to the skillet, then sauté onion, red bell pepper, and garlic for 3-4 minutes until softened.

3. 3

   Add ground lamb, cumin, paprika, Aleppo pepper, salt, and black pepper. Cook 5-6 minutes, breaking up the meat, until browned and cooked through.

4. 4

   Return potatoes to the skillet and stir to combine. Make 4 wells in the hash and crack an egg into each. Cover and cook 5-6 minutes until egg whites are set but yolks remain runny.

5. 5

   Top with chopped parsley and mint and serve hot, straight from the skillet.