Potato, Egg, and Rice Breakfast Hash

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Finely chop the onion and bell pepper.

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 begin to soften and turn golden.

5. 5

   Add the chopped onion and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are soft.

6. 6

   Stir in the cooked white rice, paprika, salt, and black pepper. Mix well and cook for 3-4 minutes until everything is heated through and slightly crispy.

7. 7

   Make a well in the center of the hash and crack the egg into it. Cover the skillet and cook for 3-4 minutes, or until the egg is cooked to your liking.

8. 8

   Serve hot, garnished with extra black pepper if desired.