Spicy Berbere Skillet Hash
This fiery and flavorful skillet hash combines crispy berbere-seasoned potatoes with perfectly scrambled eggs, resulting in a fiery and satisfying breakfast dish. The bold blend of African spices in berbere gives the potatoes a unique kick, while the fluffy eggs bring a comforting and creamy element to the dish. Get ready to wake up your taste buds!
ingredients
- 4 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 2 teaspoons berbere seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 onion, diced
- 1 red bell pepper, diced
- 4 large eggs
- Fresh cilantro, chopped (for garnish)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, combine the diced potatoes, olive oil, berbere seasoning, salt, and black pepper. Toss well to evenly coat the potatoes.
- 3.
Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and crispy.
- 4.
Meanwhile, in a skillet, sauté the diced onion and red bell pepper over medium heat until they are tender and slightly caramelized.
- 5.
Once the potatoes are done, add them to the skillet with the sautéed vegetables. Mix well to combine.
- 6.
Create wells in the potato mixture and crack the eggs into each well. Cover the skillet and cook until the eggs are cooked to your desired doneness, about 3-5 minutes for slightly runny yolks.
- 7.
Sprinkle with fresh cilantro and serve hot.
