Red Potato and Mini Pepper Breakfast Skillet

Ingredients

• 4 small, diced red potatoes
• 1 cup sliced mini peppers
• 1/2 diced yellow onion
• 2 tbsp avocado oil
• 4 eggs
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Heat avocado oil in a large skillet over medium heat.

2. 2

   Add diced potatoes and cook 12-15 minutes, stirring occasionally, until golden and tender.

3. 3

   Stir in onion and mini peppers; cook 5 more minutes.

4. 4

   Season with garlic powder, chili powder, salt, and pepper.

5. 5

   Make 4 wells in the hash and crack an egg into each.

6. 6

   Cover and cook 4-5 minutes until eggs are set to your liking.

7. 7

   Serve hot, straight from the skillet.