Potato & Red Pepper Hash with Fried Eggs & Parmesan

[Sincerely-Food-Chef]

Ingredients

• 12 eggs
• 2 cloves garlic
• 1 oz Parmesan cheese
• 2 red bell peppers
• 1 medium red onion
• 4 medium yellow potatoes
• black pepper
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 4 medium yellow potatoes
   • 2 red bell peppers
2. Peel and large dice the potatoes into ¾-inch cubes; transfer to a bowl.
3. Preheat a (stainless steel or cast-iron) skillet over medium heat.
4. Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Large dice the peppers into ¾-inch cubes and transfer to a separate medium bowl.
5. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
6. Add the potatoes to the skillet; cook, stirring occasionally, until the potatoes are tender, 8 to 10 minutes.
7. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces. Add to the bell peppers.
   • 1 medium red onion
8. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bell peppers and onion.
   • 2 cloves garlic
9. Add the bell peppers, onion, and garlic to the skillet; cook, stirring frequently, until the vegetables are tender and browned, 4 to 6 minutes.
10. Add coconut oil to a nonstick skillet and preheat over medium heat.
    • 1 tbsp virgin coconut oil
11. Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs. Cook in batches if necessary.
    • 12 eggs
12. Season the hash with salt and pepper; stir to combine and remove from the heat.
    • 1 tsp salt
    • ½ tsp black pepper
13. Finely grate 1 cup of Parmesan.
    • 1 oz Parmesan cheese
14. To serve, divide the hash between plates, top with the fried eggs, and sprinkle with the Parmesan. Season with additional salt and pepper if desired. Enjoy!