Breakfast-for-Dinner Egg and Potato Hash

Instructions

1. 1

   Dice the potatoes into 1/2-inch cubes and microwave in a covered bowl with 2 tbsp water for 5 minutes until just tender.

2. 2

   Heat the oil in a large oven-safe or lidded skillet over medium-high heat. Add the potatoes in one layer, season with salt, pepper and paprika, and cook 8-10 minutes, turning occasionally, until browned.

3. 3

   Add the diced onion and pepper and cook 4-5 minutes until soft.

4. 4

   Make 8 wells in the hash and crack an egg into each. Season the eggs, cover, and cook over medium-low heat 5-7 minutes until the whites are set.

5. 5

   Sprinkle with cheddar, cover for 1 minute to melt, and top with sliced green onions. Scramble a couple of the eggs instead if your kids don't like runny yolks.