Best Egg Hash Breakfast

Ingredients

• To feed 4
• 6-8 fingerling potatoes. Mix between purple and finger
• 1 medium size red pepper
• 1 small white onion
• Fresh parsley
• Dried parsley
• 6 cloves garlic
• Salt
• Pepper
• Tony’s seasoning
• Frying oil ( I used avacado oil)

Instructions

1. Dice potatoes into small cubes. No larger than a dime.
2. Heat oil on med-high and put in potatoes. Stirring occasionally. You want to brown the potatoes, not burn them.
3. Add salt, pepper and Tony’s to taste.
4. Go back to the cutting board and dice onion, red pepper and garlic.
5. After potatoes are browned and almost all the way cooked, add onion, garlic and red pepper.
6. Cook until all are soft but have a crisp outside. Once done, turn off burner and take pan off so hash is done cooking.
7. While this is cooking, chop the fresh parsley and shred the Parmesan cheese.
8. In a new pan, cook your eggs to your liking. I like over medium best. At this point you can also cook any meat you would like to serve. I heated up some already cooked bacon, diced it and added it to the hash.
9. To serve. Put a bed of hash on a plate. Add the eggs over the top. Garnish with parsley and Parmesan.