Southwestern Hash and Fried Eggs

1. 1

   Heat 2 tablespoons oil in a large skillet over medium heat.

2. 2

   Add the potatoes, onion, bell pepper, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Cook, stirring occasionally, until tender and golden brown, 10 to 12 minutes.

4. 4

   Meanwhile, heat the remaining tablespoon oil in a large nonstick skillet over medium heat.

5. 5

   Crack the eggs into the pan and cook to desired doneness, 2 to 4 minutes for slightly runny yolks.

6. 6

   Toss the potato mixture with the hot sauce (if using).

7. 7

   Fold in the parsley and serve with the eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.