Potato Breakfast Hash with Poblano Peppers

Makes two hearty servings.

Ingredients

• 20 or more whole Boiled Potatoes, (Mini Yukon Golds, Purple Peruvian, Fingerling)
• Extra Virgin Olive Oil, for drizzling
• 2 medium Poblano Peppers, seeded and sliced in 1/2
• 2 cloves Garlic, minced
• 2 Green Onions, chopped
• Salt and freshly ground Black Pepper, to taste
• 1/2 teaspoon Red Chili Flakes
• 4 Eggs

Directions

1. Gently smash boiled potatoes with the flat side of a knife just until flattened but still holding together (See the video or photos above). Set aside.
2. Place a medium skillet over medium high. Drizzle in olive oil to just cover bottom.
3. When oil is hot and shimmering, add peppers. Sauté for 10 minutes or until they soften slightly and begin to brown.
4. Add in green onions and garlic. Cook for 2 minutes.
5. Add in the potatoes. Add an extra drizzle of olive oil. Season with salt and pepper, to taste. Gently toss together, making sure not to break the potatoes too much.
6. Add in the chile flakes. Stir to mix slightly.
7. Reduce heat to low and keep warm.
8. In a small skillet, drizzle a little olive oil. Place on stove and bring up to heat on low.
9. Crack in 2 eggs. Cook, sunny-side up, with a sprinkling of salt and pepper, to taste. Remove cooked eggs and repeat with remaining 2 eggs.
10. Scoop up 1/2 of the hash into a shallow bowl and top with two eggs. Repeat with remaining hash and eggs.

Recipe Courtesy of TasteMade YouTube Page