Garlic Potato and Bell Pepper Skillet

Ingredients

• 3 medium, diced small Yukon gold potatoes
• 3 tbsp Avocado oil
• 1 diced Yellow onion
• 1 diced Bell pepper
• 4 cloves, minced Garlic
• 4 large Eggs
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley(optional)

Instructions

1. 1

   Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed 5 minutes until golden.

2. 2

   Add diced onion and bell pepper. Cook 8-10 minutes, stirring occasionally, until vegetables soften and potatoes are crisp.

3. 3

   Stir in minced garlic, smoked paprika, salt, and black pepper. Cook 1 minute until fragrant, then transfer hash to plates and keep warm.

4. 4

   Wipe the skillet, add remaining 1 tbsp avocado oil, and fry the eggs over easy, about 2 minutes per side.

5. 5

   Top the hash with fried eggs, sprinkle with parsley, and serve immediately.