Cheesy Spicy Breakfast Hash

Serves 4

1 1/4 pounds potatoes, unpeeled, cut into 1/2-inch dice
1/4 cup vegetable oil
1 large onion, cut into 1/2 inch dice
6 cloves garlic, coarsely chopped
1 large green bell pepper, seeded and diced
2 jalapeno peppers, diced (take out seeds and veins if you don’t want spice)
Salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 cup vegetable or chicken broth
1 cup grated cheddar cheese
6 eggs, cooked sunny-side up
Hot sauce, for serving

1. 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.
2. 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.
3. 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.
4. Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.

My notes: Not much to say, super easy and super yummy. Enjoy!

*Instead of sunny-side up, I made eggs to order for my family. Am I the only person who plays short-order cook at breakfast time? Of course, everyone likes their eggs cooked a different way!

Adapted from Cravings: Hungry for More by Chrissy Teigen.