Potato & Onion Breakfast Hash with Pickles

Ingredients

• 3 medium potatoes
• 1 onions
• 1 cup frozen vegetables
• 2 eggs
• 1/3 cup, chopped Mixed Pickles
• 1 tsp Paprika powder
• 1/2 tsp Black pepper
• 2 tbsp, chopped Parsley(optional)
• 2 tbsp oil

Instructions

1. 1

   Dice potatoes small and parboil in salted water for 6 minutes; drain well.

2. 2

   Heat oil in a large skillet over medium-high heat and fry potatoes undisturbed for 5 minutes until golden.

3. 3

   Add diced onions and frozen vegetables; cook 6-8 minutes more, stirring occasionally.

4. 4

   Season with paprika, black pepper, and salt; stir in chopped mixed pickles.

5. 5

   Make two wells in the hash, crack in the eggs, cover, and cook 4-5 minutes until whites are set.

6. 6

   Top with chopped parsley and serve hot.