Best Dinner Food

Potato, Egg, and Avocado Hash

Hold the toast this a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.

Ingredients

1. ¾ pound new potatoes, cut into ½-inch pieces

2. 2 tablespoons extra-virgin olive oil

3. 2 small red peppers (such as Fresno), thinly sliced

4. 1 ½ teaspoons kosher salt

5. 1 teaspoon black pepper

6. 1 bunch scallions, thinly sliced

7. 4 eggs

8. 2 ripe avocados, chopped

9. 2 tablespoons fresh lime juice

10. ½ cup chopped fresh cilantro

Directions

1. Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.

2. Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions.

3. Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.

4. Top with the avocados, lime juice, and cilantro.