Potato, Tomato, and Onion Hash with Fried Eggs

Instructions

1. 1

   Peel the potatoes and cut them into small cubes.

2. 2

   Dice the onion and chop the tomatoes into small pieces.

3. 3

   Heat 1 tablespoon of canola 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 diced onion to the skillet and cook for another 3-4 minutes until the onion is translucent.

6. 6

   Add the chopped tomatoes, paprika, salt, and black pepper. Stir well and cook for another 5-6 minutes until the tomatoes are softened and the potatoes are cooked through.

7. 7

   In a separate non-stick pan, heat the remaining 1 tablespoon of canola oil over medium heat.

8. 8

   Crack the eggs into the pan and fry them to your desired doneness (sunny side up or over-easy), about 2-3 minutes.

9. 9