# What You Need:
→ Vegetables
01 - 1 1/2 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 and Herbs
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - 1/2 tsp freshly ground black pepper
10 - 3/4 tsp kosher salt, plus additional to taste
→ Other
11 - 3 tbsp olive oil, divided
12 - 2 tbsp chopped fresh parsley, optional for garnish
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10 to 12 minutes until golden and tender.
02 - Add chopped onion and diced bell peppers to the skillet. Sauté for 5 to 6 minutes until vegetables soften.
03 - Stir in 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 with remaining 1 tablespoon olive oil.
05 - Use a spoon to make 4 wells in the hash. Crack one egg into each well.
06 - Cover skillet with lid and cook for 5 to 7 minutes until egg whites set and yolks remain runny. Cook longer for firmer yolks if desired.
07 - Remove from heat, sprinkle with fresh parsley if using, and serve immediately.
