Hearty Potato and Egg Breakfast Hash with Colorful Veggies

1.Heat the olive oil in a large skillet over medium heat.

2.Add the diced potatoes to the skillet and season with salt, pepper, paprika, and oregano. Stir to coat the potatoes evenly with the spices.

3.Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside.

4.Add the diced onion and bell pepper to the skillet with the potatoes. Cook for an additional 5 minutes until the vegetables are softened.

5.Stir in the minced garlic and chopped spinach, cooking for another 2-3 minutes until the spinach is wilted.

6.In a separate bowl, whisk the eggs with a pinch of salt and pepper until well combined.

7.Push the potato and vegetable mixture to one side of the skillet and pour the eggs into the other side. Scramble the eggs gently until they are cooked to your liking, then mix them with the potato and vegetable mixture.

8.Remove from heat and sprinkle with fresh parsley before serving.