Mexican Potato and Bell Pepper Hash

Ingredients

• 3 medium, diced small russet potatoes
• 3 tbsp avocado oil
• 1 diced yellow onion
• 1 diced bell pepper
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 cut into wedges lime
• 2 tbsp, chopped fresh cilantro

Instructions

1. 1

   Heat the avocado oil in a large skillet over medium-high heat.

2. 2

   Add the diced potatoes in a single layer and cook undisturbed for 5 minutes until golden, then stir and cook 8 more minutes until tender.

3. 3

   Push the potatoes to one side, add the onion and bell pepper, and cook 5 minutes until softened.

4. 4

   Stir in the garlic, cumin, smoked paprika, oregano, and salt; cook 2 minutes more.

5. 5

   Toss everything together, remove from heat, and finish with a squeeze of lime and chopped cilantro. Serve hot.