Potato and egg breakfast hash

Ingredients

• Potatoes1.5 lb · scrubbed and cut evenly
• Eggs4 · large eggs, cracked just before cooking
• Onion · optional1/2 · chopped
• Bell pepper · optional1 · diced
• Cheddar · optional1/2 cup · shredded or measured
• Spinach · optional2 cups · washed leaves, dried or drained
• Sausage · optional6 oz · raw or cooked sausage; cook raw sausage first

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Dice the potatoes into 1/2-inch pieces so they cook before the eggs over-set.
2. 2Beat the eggs with a pinch of salt, and chop onion, bell pepper, or spinach if using.
3. 3Keep optional cheddar or already cooked sausage separate until the potatoes are browned.
4. 4Cook potatoes in an oiled skillet over medium heat, covered at first, until tender.
5. 5Uncover and brown the potatoes, then add onion or bell pepper, if using, and cook until softened.
6. 6Fold in spinach if using, then lower the heat and add eggs.
7. 7Stir gently until the eggs are set. Fold in already cooked sausage if using and heat thoroughly; finish with optional cheddar.