Potato and Pepper Breakfast Hash with Eggs

Ingredients

• 3 medium, diced red potatoes
• 2 tbsp avocado oil
• 1 cup sliced mini peppers
• 1 cup trimmed, chopped green beans
• 1/2 diced yellow onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs

Instructions

1. 1

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

2. 2

   Add diced red potatoes and cook 10 minutes, stirring occasionally, until golden.

3. 3

   Add yellow onion, mini peppers, and green beans; cook 8 more minutes until vegetables are tender.

4. 4

   Season with garlic powder, salt, and black pepper.

5. 5

   In a separate nonstick pan, fry the eggs to your liking.

6. 6

   Divide the hash between two plates and top each with two eggs.