Skillet Breakfast Hash with Bell Peppers

Wash and dice 2 medium russet potatoes into 1/2-inch cubes (no need to peel unless preferred).

Dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 small yellow onion into similar-sized pieces.

Heat a large cast-iron skillet over medium heat and add 2 tablespoons of olive oil.

Add the diced potatoes to the skillet and cook for about 8 minutes, stirring occasionally, until they begin to soften.

Add the diced bell peppers and onion to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme.

Continue cooking for another 7-8 minutes, stirring occasionally, until the vegetables are tender and the potatoes are crispy on the outside.

Using a spoon, create 4 wells in the hash mixture. Crack 1 large egg into each well.

Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).

Sprinkle 1/2 cup of shredded cheddar cheese over the hash and eggs. Cover again for 1 minute until the cheese melts.

Garnish with 2 tablespoons of chopped fresh parsley before serving.