Ingredients:

- 2 medium-sized potatoes, diced

- 1 red bell pepper, diced

- 1 yellow onion, diced

- 4 cloves of garlic, minced

- 4 eggs

- Olive oil

- Salt

- Black pepper

- Paprika

- Dried thyme

Direction:

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.

2. Once the oil is hot, add the diced potatoes to the skillet and cook for 5 minutes, stirring occasionally.

3. Add in the diced red bell pepper, onion, and minced garlic to the skillet with the potatoes. Cook for an additional 5 minutes, or until the vegetables are tender.

4. Season the hash with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried thyme. Stir to evenly coat the vegetables with the spices.

5. Make 4 wells in the hash and crack an egg into each well. Season the eggs with a pinch of salt and black pepper.

6. Cover the skillet and let the eggs cook for 5-7 minutes, or until they reach your desired level of doneness.

7. Once the eggs are cooked, turn off the heat and let the skillet sit for 2-3 minutes before serving.

8. Serve the breakfast hash hot and enjoy! Optional: top with shredded cheese or chopped fresh herbs for added flavor.