Potato & Red Pepper Hash with Fried Eggs & Parmesan

Directions

1. Rinse the peppers, onion, garlic, and potatoes; pat dry.
2. Peel and dice the potatoes into ¾-inch cubes and place them in a bowl.
3. Heat a stainless steel or cast-iron skillet over medium heat until hot.
4. Cut the bell pepper into ¾-inch pieces and transfer to a separate medium bowl.
5. Once the skillet is hot, add a small amount of virgin coconut oil and swirl to coat.
6. Add the potatoes to the skillet and cook, stirring occasionally, until tender, about 8–10 minutes.
7. Dice the red onion into ¼-inch pieces and add to the bell pepper in the bowl.
8. Peel and mince the garlic, then add it to the pepper and onion mixture.
9. Add the pepper, onion, and garlic to the potatoes in the skillet and cook, stirring often, until the vegetables are tender and browned, about 4–6 minutes.
10. In a nonstick skillet, warm another small amount of coconut oil over medium and crack in the eggs.
11. Cook the eggs until the whites are set but the yolks remain runny, about 3–4 minutes; if needed, cook in batches.
12. Season the hash with salt and pepper, stir to combine, and remove from the heat. Finely grate the Parmesan.
13. To serve, divide the hash onto plates, top with the fried eggs, and sprinkle with Parmesan. Add extra salt and pepper if desired.