Potato and Peach Breakfast Bowl
A hearty breakfast bowl filled with eggs, red potatoes, diced peaches and bell pepper. K-12 Crediting: 1/2 cup fruit, 2 oz. meat, 1 cup vegetable
Total Time: 15 minutes
Servings: 2Ingredients
2 Tbsp extra-virgin olive oil
6 medium red potatoes cut into 1 2-in pieces
salt and pepper to taste
1 yellow onion chopped
1 cup DOLE Chef-Ready Cuts Diced Peaches
1 red bell pepper diced
4 eggs
2 Tbsp Chopped fresh cilantro
Directions
- Add oil and potatoes to a small pan over medium heat and cook with salt and pepper 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 four eggs in a separate pan to desired doneness.
- Top hash with eggs and garnish with cilantro if desired.
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