Servings: 4 Active Time: 20 Minutes Total Time: 40 Minutes
1 1/2 lbs fingerling potatoes, skin on, cut into 1/2 inch dice
1/4 cup avocado oil
1 large red onion, cut into 1/2 inch dice
6 cloves garlic, coarsely chopped
1 large green bell pepper, seeded and diced
2 jalapeño peppers, diced (take the seeds out first if you don’t get excited by a lot of spice)
1/2 tsp freshly ground black pepper
1 tsp paprika
1/2 cup vegetable or chicken broth (or water)
1 cup grated cheddar cheese
6 eggs, cooked sunny-side up, for serving
Hot sauce, for serving
In a microwave-safe bowl, combine the potatoes and 1 inch of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain the potatoes and set aside.
Heat the oil in a large cast-iron skillet over medium-high heat until simmering-hot. Add the onion, garlic, bell pepper, and jalapeños and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes.
Reduce the heat to medium, then stir in the potatoes, 1 tsp salt, the black pepper and paprika. Pour the broth into the skillet and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes.
Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.
~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More