Nothing Beats Southern California’s Hot Hash!

I love the thought of adding potato in an egg dish. You can also do the same with sweet potatoes for extra fiber. To add the the whole SoCAl effect toss in a can of black beans and shake some Tabasco or Tapitio on top!.

Wow I am getting hungry. Skipped breakfast? Let’s have this for dinner!

SoCal Hot Hash Skillet

Ingredients

• ¾ pound new potatoes, cut into ½-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, chopped
• 2 small red peppers, thinly sliced or 1  bell pepper
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 bunch scallions, thinly sliced
• 4 eggs
• 1 ripe avocados, chopped
• 2 tablespoons fresh lime juice
• ½ cup chopped fresh cilantro

Directions:

1. Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes.
2. Drain; reserve the potatoes.
3. Heat the oil in the skillet over medium. Add the potatoes, red peppers, onion, salt, and black pepper.
4. Cook, stirring occasionally, until the potatoes are golden, 5 minutes.
5. Stir in the scallions.
6. Make 4 wells in the mixture with the back of a wooden spoon.
7. Carefully slide 1 egg into each.
8. Reduce heat to medium-low.
9. Cover the pan and cook until the whites are just set, 6 minutes.
10. Top with the avocados, lime juice, and cilantro.

Quick Tip: If you need to add bacon..yes..it is a need for some people. Go ahead and cook up bacon in pan, take out and cook the onion and potato in bacon grease.

Photo and recipe courtesy of Real Simple .com