# What You Need:
→ Vegetables
01 - 4 medium potatoes, peeled and diced (approximately 1 lb 5 oz)
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced (optional)
→ Protein
04 - 4 hot dogs or sausages, sliced into 3/8 inch rounds
05 - 4 large eggs
→ Pantry
06 - 3 tablespoons vegetable oil
07 - Salt, to taste
08 - Black pepper, to taste
09 - 1/2 teaspoon smoked paprika (optional)
10 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# Directions:
01 - Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and just tender.
02 - Incorporate chopped onion and diced bell pepper if using. Cook for 5 minutes more until vegetables soften and develop slight caramelization.
03 - Stir in sliced hot dogs and cook for 3 to 4 minutes until lightly browned.
04 - Sprinkle smoked paprika, salt, and black pepper over the mixture. Stir to combine thoroughly.
05 - Make four small wells in the hash. Add remaining tablespoon of oil if skillet seems dry. Crack one egg into each well.
06 - Cover skillet and cook for 5 to 7 minutes, until egg whites are set and yolks remain runny or reach preferred doneness.
07 - Remove from heat, sprinkle with chopped parsley if desired, and serve promptly.
