Créé avec l’IA
Potato, Egg, and Rice Breakfast Hash
35 min 204 kcal par portion Facile
Ingrédients
4 Portions
- potatoes400 g
- large egg1 piece
- cooked white rice200 g
- olive oil1 tablespoon
- onion1 small
- bell pepper1 medium
- paprika1 teaspoon
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Peel and dice the potatoes into small cubes.
- 2
Finely chop the onion and bell pepper.
- 3
Heat the olive oil in a large skillet over medium heat.
- 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
Add the chopped onion and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are soft.
- 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
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
Serve hot, garnished with extra black pepper if desired.
