top of page
  • Writer's pictureCheyenne

Egg Hash


1 tbsp oil

1 onion, finely chopped

2 cloves garlic, minced

1/3 cup bell pepper, small cube

1 tomato, chopped

1 tsp salt, or to taste

½ tsp black pepper

2 potatoes, small cubed

1 tsp paprika

4 eggs

1/3 cup shredded cheddar


  1. Heat oil over medium heat

  2. Add onion, stir

  3. When onions are half cooked, add garlic

  4. Add bell peppers and mix. Allow to cook until partially soft, then add tomatoes, salt, and pepper

  5. Once tomatoes are soft, pour in potatoes

  6. Cover, and cook 5 minutes

  7. Add paprika. Mix well

  8. Return lid, and allow to cook additional 5 minutes, or until potatoes are fork tender

  9. Once cooked, create a “nest” or well in the potatoes to make room for 4 eggs

  10. Top with 1/3 cup shredded cheddar and return lid

  11. Cook until eggs are cooked to your personal preference and cheese is melted

bottom of page