INGREDIENTS: 

• 2 Medium Russet Potatoes, Scrubbed & Cut Into 1 1/2 inch Pieces 

• 2 Tbsp. Olive Oil

• 1/2 Medium Onion, Coarsely Chopped

• 1/2 Cup Chopped Bell Pepper

• Salt & Pepper, To taste

• 2 Eggs

Directions:

Bring a large pot of salted water to a rolling boil. Add the cut potatoes & let them cook for 6 – 7 minutes. Drain and let cool for a minute. Heat the 2 tablespoons oil in a large skillet over medium high heat. Place the potatoes in the hot oil cut-side-down in a single layer. Cook for 3-4 minutes. Flip them, keep in a single layer. Next, scrape the potatoes to one side of the skillet & add the onions and peppers to the empty side. Note you may need to use an extra tablespoon of oil for the onions, peppers, and/or eggs. Cook the eggs to your preference. Add salt and pepper to taste. Use your spatula to lift the eggs, toss the potatoes and veggies together, and then serve with the eggs over the top.