Potato & Egg Breakfast Hash with Avocado and PNW Apple Juice
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
- 1 russet potato
- 2 eggs
- 1/4 onion, diced
- 2 garlic cloves
- 4 mini sweet peppers
- 1/2 avocado
- Olive oil
- Genesis Organic PNW Apple Juice
- Optional: flaky salt, black pepper, red chili flakes
Nothing like potatoes and eggs in the morning! To begin preparing your potato & egg breakfast hash, gather all of the ingredients. Chop up the potato into small pieces and place them in a microwave safe bowl. Microwave the chopped potatoes for three minutes to soften them up.
Dice up the onion, peppers, and garlic cloves and add them all to a skillet with some olive oil. Add in the chopped potato and cook them on medium heat until the onions are translucent.
Crack in two eggs into the skillet and mix them around to make a mix with the hash and other ingredients. Cook the mixture in the skillet for a couple more minutes and then remove it from the stove heat.
Top off the breakfast hash with some sliced avocado, a sprinkle of flaky salt, a dash of pepper, and some red chili flakes.
Serve your hash with a nice cold glass of Genesis Organic PNW Apple Juice. Enjoy your potato & egg breakfast hash!