Smoky BBQ Egg and Potato Hash

Ingredients

• 1 lb russet potatoes
• 6 eggs
• 1/3 cup barbecue sauce
• 1 tsp smoked paprika
• 1 onion
• 1 bell pepper
• 3 tbsp olive oil
• 3 scallions(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Dice potatoes into 1/2-inch cubes; parboil 5 minutes and drain well.

2. 2

   Heat olive oil in a large skillet; cook potatoes undisturbed 5 minutes, then add diced onion and bell pepper, smoked paprika, salt, and pepper.

3. 3

   Cook 12–15 minutes, stirring occasionally, until potatoes are crispy and vegetables are tender.

4. 4

   Drizzle barbecue sauce over the hash and toss to coat; keep warm.

5. 5

   In a separate pan, fry 2 eggs per person until whites are set and yolks runny.

6. 6

   Divide hash among plates, top with 2 eggs each, and garnish with sliced scallions.