Potato and Peach Hash Breakfast Bowl

Recipe by Chef James Bickmore-Hutt

INGREDIENTS

1 tablespoon extra-virgin olive oil

4 large red potatoes, diced

Salt and pepper, to taste

1/2 tablespoon cayenne pepper

1 yellow onion, minced

1/3 cup DOLE® Chef-Ready Cuts Diced Peaches

1/2 red bell pepper, finely diced

2 eggs

1 tablespoon fresh cilantro, chopped

DIRECTIONS

1. Prepare the potato peach Hash:

Add oil and potatoes to a small pan over medium heat and cook with salt, pepper and cayenne until the potatoes begin to soften and brown slightly. Add onions and peaches, cook covered for 5 minutes to sweat and soften the potatoes.

Remove lid and add red pepper, cook for another 2 minutes, stirring occasionally. Remove from heat.

Fry two eggs in a separate pan to desired doneness (over-easy recommended).

Serve:

Portion into bowls and top hash with eggs and garnish with cilantro.

Prep: 15 mins 2 Servings