Skillet Potato and Egg Hash

I made this for brunch with potatoes from my own garden, and it was so warm and filling. Perfect for sharing with friends and family for brunch.

Ingredients:

• 1 pound Yukon gold potatoes, diced into bite sized pieces

• 1 small yellow onion, diced

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 3 cloves garlic, minced

• 1 tsp cumin

• ¼ tsp chili powder

• ¼ tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• 3-4 eggs

• ¼ cup cheese, grated (optional)

• Fresh cilantro roughly chopped for garnish

Method:

1. Preheat oven to 400˚F.

2. Place cast iron skillet on stovetop on medium to high heat. Add the potatoes, bell pepper, and onion and cook for 7- 8 minutes, stirring frequently, until starting to soften and can be pierced with a fork

3. Add garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for 1-2 minutes, until garlic is fragrant.

4. Using a spoon, create 3 to 4 holes (depending on how many eggs you want) in the hash mixture for the eggs. Distribute the cheese evenly into each hole, and then crack one egg into each hole.

5. Place in the preheated oven and cook for 5-10 minutes, until egg white is set but the yolk is still runny.

6. Remove from heat. Garnish with cilantro.