# What You'll Need:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, diced with skin
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Spices & Herbs
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried thyme
09 - ½ teaspoon freshly ground black pepper
10 - ¾ teaspoon kosher salt, plus additional to taste
→ Other
11 - 3 tablespoons olive oil, divided
12 - 2 tablespoons chopped fresh parsley, optional for garnish
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and sauté, stirring occasionally, for 10 to 12 minutes until tender and lightly golden.
02 - Add chopped onion and diced bell peppers to the skillet. Cook for 5 to 6 minutes until softened.
03 - Incorporate minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute until fragrant.
04 - Evenly flatten the mixture in the skillet. Drizzle remaining 1 tablespoon olive oil over the top.
05 - Use a spoon to create 4 wells in the hash. Crack one egg into each well.
06 - Cover skillet with a lid and cook for 5 to 7 minutes until egg whites are set and yolks remain runny. Cook longer if firmer yolks are desired.
07 - Remove from heat, sprinkle with fresh parsley if using, and serve immediately.
