Potato and Peach Hash Breakfast Bowl

A delicious breakfast hash sweetened with peaches.

Photo of Potato and Peach Hash Breakfast Bowl

INGREDIENTS:

1 tablespoon extra-virgin olive oil
4 red potatoes, large 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 chopped fresh cilantro

DIRECTIONS:

  1. 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.
  2. Remove lid and add red pepper, cook for another 2 minutes, stirring occasionally.
  3. Remove from heat and portion into bowls.
  4. Fry two eggs in a separate pan to desired doneness (over-easy recommended).
  5. Top hash with eggs and garnish with cilantro.
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