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)
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
- 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 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!