Breakfast Hash (gf)* Recipe

Directions for Breakfast Hash

1. 1

   Prepare the Potatoes

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt and black pepper. Cook, stirring occasionally, until golden and crispy, about 10-15 minutes. Remove from skillet and set aside.

2. 2

   Sauté the Onions and Peppers

   In the same skillet, add another tablespoon of olive oil. Add the sliced onions and cook until caramelized, about 5-7 minutes. Add the diced poblano peppers and cook for an additional 3-4 minutes until softened.

3. 3

   Combine Ingredients

   Return the crispy potatoes to the skillet with the onions and peppers. Mix well and cook for another 2-3 minutes to heat through. Adjust seasoning with salt and pepper.

4. 4

   Cook the Eggs

   In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side-up, over-easy, etc.).

5. 5

   Serve

   Plate the breakfast hash and top with the cooked eggs. Garnish with pickled mustard seeds before serving.