Fried eggs with potato and red pepper hash
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
3 large Yukon Gold potatoes, peeled and cubed
1⁄4 cup canola oil
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
4 fried eggs
Serve with Maple-Glazed Prosciutto (get recipe)
Serve with Asparagus With Balsamic Dressing (get recipe)
Preparation
Cook potatoes in large pot of boiling, salted water for 8 minutes until just tender. Drain potatoes.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and garlic
and cook for about 5 minutes, until softened. Add red peppers and cook for 3 minutes.
Add potatoes and cook until golden and crusty, adding more oil if necessary. Season with salt, pepper and Tabasco. Transfer mixture to platter and top with fried eggs. Serves 4.
