A delicious breakfast hash sweetened with peaches.

Potato and Peach Hash Breakfast Bowl

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

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