Cheesy Potato and Egg Breakfast Hash

1.Prepare all vegetables: peel and dice potatoes, finely chop onion, dice tomato, mince garlic, and grate ginger.

2.Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

3.Add diced potatoes to the skillet, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until golden brown and tender. If potatoes start to stick, add a splash of water and cover briefly to steam.

4.In a separate small pan, heat the remaining 1 tablespoon of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and translucent.

5.Add diced tomato to the onion mixture and cook for another 2-3 minutes until softened.

6.Stir the tomato ketchup into the tomato and onion mixture, then combine this mixture with the cooked potatoes in the large skillet. Mix well and cook together for 2 minutes to meld flavors. Adjust salt and pepper to taste.

7.Create four small wells in the potato mixture and crack one egg into each well.

8.Cover the skillet with a lid and cook over low heat for 5-7 minutes, or until the egg whites are set but yolks remain runny (cook longer if you prefer firmer yolks).

9.Sprinkle shredded cheddar cheese evenly over the entire skillet, then cover again for 1-2 minutes until the cheese melts.

10.Remove from heat and garnish with freshly chopped parsley or chives.

11.Serve hot, optionally with extra tomato ketchup on the side.