Hearty Corn and Kale Potato Hash

1.Prepare the potatoes by peeling and dicing them into 1/2-inch cubes. Rinse and pat dry.

2.Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes in a single layer, season with salt and pepper, and cook without stirring for about 5 minutes until the bottoms are golden and crispy.

3.Stir the potatoes and continue to cook, stirring occasionally, for another 10 minutes or until they are tender and evenly browned. Remove the potatoes from the skillet and set aside.

4.In the same skillet, add the remaining 1 tablespoon olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.

5.Add the diced red bell pepper, green beans, and minced garlic to the skillet. Cook for 4-5 minutes until the vegetables start to soften.

6.Add the chopped kale and corn kernels to the skillet. Cook for another 3-4 minutes until the kale wilts and the corn is heated through.

7.Stir in the diced tomato, smoked paprika, red chili flakes (if using), and season with salt and pepper to taste. Cook for an additional 2 minutes to combine the flavors.

8.Return the cooked potatoes to the skillet and gently toss everything together. Cook for 2 more minutes to allow the flavors to meld. Remove from heat.

9.If using eggs, heat a separate non-stick pan over medium heat and cook eggs to your preference (fried, poached, or scrambled).

10.Serve the potato hash hot, topped with fresh chopped parsley and the cooked eggs if desired.