Ingredients
- 5 medium-large potatoes washed and peeled
- 1 large white onion chopped
- 2 tbsp extra virgin olive oil
- 2 green onions trimmed and finely chopped
- 4 eggs
- 1/4 cup shredded cheddar cheese
- salt and pepper to taste
- 1/4 tsp paprika
Instructions
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Cut potatoes into 1/2 inch wedges.
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Heat olive oil in a large cast iron skillet or frying pan over medium heat. Cook potatoes for 25 minutes, covered, stirring every 4-5 minutes.
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Add chopped white onion. Cook for another 5-10 minutes, uncovered, and stirring constantly.
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When potatoes are crispy and golden brown, add green onions, salt, and pepper. Stir through.
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With your spatula, make four wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all around.
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Cook until the egg whites are set, or until your liking. Cover pan with lid for poached eggs. Add more olive oil on eggs if desired.
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Sprinkle eggs with a pink of paprika seasoning. Serve immediately.
source https://5minutesrecipesusa.blogspot.com/2018/10/gluten-free-breakfast-hash.html
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