Cheesy Spicy Breakfast Hash
Recipes / January 19, 2019

Serves 4 1 1/4 pounds potatoes, unpeeled, cut into 1/2-inch dice1/4 cup vegetable oil1 large onion, cut into 1/2 inch dice6 cloves garlic, coarsely chopped1 large green bell pepper, seeded and diced2 jalapeno peppers, diced (take out seeds and veins if you don’t want spice)Salt1/2 teaspoon black pepper1 teaspoon paprika1/2 cup vegetable or chicken broth1 cup grated cheddar cheese6 eggs, cooked sunny-side upHot sauce, for serving In a microwave-safe bowl, combine the potatoes and 1 inch of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain and set aside. Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, bell pepper, and jalapenos and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes. Reduce the heat to medium, then stir in the potatoes, 1 teaspoon salt, the black pepper, and paprika. Pour the broth into the skillet and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes. Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook…

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