Potato, Tomato, and Egg Breakfast Hash

Instructions

1. 1

   Wash, peel, and dice the potatoes into small cubes.

2. 2

   Dice the tomatoes, bell pepper, and onion into small pieces.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden.

5. 5

   Add the chopped onion and bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are softened.

6. 6

   Stir in the diced tomatoes, paprika, salt, and black pepper. Cook for 3-4 minutes until the tomatoes are softened and most of the liquid has evaporated.

7. 7

   Make four small wells in the hash mixture and crack one egg into each well.

8. 8

   Cover the skillet with a lid and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).

9. 9