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Ambassador [Associate]
Ambassador [Associate]
  • 455 calories
  • 40 min
  • 4 servings


  • 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


  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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • stainless steel or cast iron skillet
  • vegetable peeler