Vegetable Hash & Fried Egg

1. 1

   Heat olive oil in a large (preferably non-stick) skillet over medium-high heat.

2. 2

   Add bell pepper, onion, fennel, and potatoes. Season with salt and pepper.

3. 3

   Cook vegetables for 7-10 minutes, then add chicken stock and cook for another 5 minutes - or until all the stock evaporates and vegetables are tender.

4. 4

   Stir in the parsley and remove the vegetable mixture from the pan.

5. 5

   Crack eggs into the pan and season with salt and pepper. Cook eggs for 1-2 minutes per side, or until the whites are set and the yolk is still runny.

6. 6

   To serve, divide hash onto plates and top each with an egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.