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
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