Name: Potato, Egg, and Avocado Hash

Ingredients:

• 3/4 pound new potatoes, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 small red peppers (such as Fresno), thinly sliced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 bunch scallions, thinly sliced
• 4 eggs
• 2 ripe avocados, chopped
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro

Instructions:

• Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes.
• Drain; reserve the potatoes.
• Heat the oil in the skillet over medium.
• Add the potatoes, red peppers, salt, and black pepper.
• Cook, stirring occasionally, until the potatoes are golden, 5 minutes.
• Stir in the scallions.
• Make 4 wells in the mixture with the back of a wooden spoon.
• Carefully slide 1 egg into each.
• Reduce heat to medium-low.
• Cover the pan and cook until the whites are just set, 6 minutes.
• Top with the avocados, lime juice, and cilantro.

Comments: 11/15/2023 - I had a red potato and a yukon potato, a red bell pepper, 3 scallions, 1 avocado, and parsley. as well as the pepper, the eggs, and the juice of one lime. I reduced the salt to 1/2 teaspoon.
11/15/2023 - I used 24-oz of baby potatoes with a red bell pepper, one avocado, and I omitted the lime juice. I omitted the salt. It took about 10 minutes for the potatoes to become tender.
6/29/2024 - I used: 2 russet potatoes weighing 1.5 lbs, 1/2 red bell pepper, 4 oz diced green chiles, 4 green peppers, 4 eggs, 1 avocado that was not ripe, the juice of 1lime, and the cilantro. I boiled the potatoes in water with 1/2 teaspoon salt for about 8 minutes and then fried them with the other ingredients for about 7 minutes before adding the green onions and eggs. I used 1 teaspoon black pepper and it was more peppery than I wanted.

Source: Washington Post, 15 November 2023

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