Crispy potatoes, eggs, veggies, and bagel spices come together for a hearty vegetarian morning meal.
# Components:
→ Potatoes
01 - 1.5 pounds Yukon gold or russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 0.5 teaspoon kosher salt
04 - 0.25 teaspoon black pepper
→ Vegetables
05 - 1 small yellow onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 2 cloves garlic, minced
→ Eggs & Cheese
09 - 4 large eggs
10 - 0.5 cup shredded cheddar cheese (optional)
→ Bagel Flavors
11 - 2 tablespoons everything bagel seasoning
12 - 2 green onions, thinly sliced
13 - 2 tablespoons fresh chives, chopped
14 - 0.25 cup cream cheese, cubed
# Directions:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, kosher salt, and black pepper. Cook for 10–12 minutes, stirring occasionally, until the potatoes are golden brown and beginning to crisp.
02 - Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onion, red bell pepper, and green bell pepper. Sauté for 5–7 minutes, or until the vegetables are softened and the potatoes are fully cooked.
03 - Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Create four wells within the hash mixture. Carefully crack one egg into each well. Lightly season the eggs with salt and pepper. Cover the skillet and cook for 3–5 minutes, or until the eggs reach your desired doneness.
05 - Evenly distribute the everything bagel seasoning over the hash. If using cheddar cheese, sprinkle it over the mixture and allow it to melt.
06 - Dot the hash with the cubed cream cheese. Scatter the sliced green onions and chopped chives over the top.
07 - Serve the breakfast hash hot, directly from the skillet.
