Ingredients
- 2 large sweet potatoes
- 3 medium russet potatoes
- 1 medium sweet onion
- 1 red bell pepper
- 1 zucchini
- 4 eggs- one for each serving
- 1/2 tsp cumin
- 1/2 cup of water
- salt
- pepper
- 4 springs of cilantro
- optional- a pinch of crushed red pepper or cayenne
- Wash potatoes.
- Heat a large pan or skillet on medium high.
- Peel sweet potatoes and give all potatoes a chop.
- Pour oil into your pan.
- Add potatoes to the pan and cook for 5 mins.
- Add water. Turn burner to medium, cover and cook for 5-8 mins.
- Chop vegetables.
- Drain water and return pan to heat.
- Add vegetables to potato mixture.
- Stir, cook for about 10 mins.
- Add cumin, salt, and pepper.
- Turn burner to high and cook to get a crisp on the hash for 2-3 minutes. Remove from heat.
- Heat a small pan, spray with olive oil.
- Fry each egg until the white is set and the yolk remains gooey.
- Plate 1/4 of the hash on a plate and top with the egg. Enjoy!