Hashbrown with peppers and eggs
American hashbrown with paprika, eggs, red onion and potatoes
Wash the potatoes and cut them (unpeeled) into cubes of 1.5 cm. Halve the onion and cut into thin half rings.
Halve the peppers in the length, remove the seeds and cut the flesh into small pieces or strips.
Heat the butter in a large frying pan over medium heat and fry the onion and paprika for 5 minutes until soft.
Add the potato cubes with pepper and salt and cook for 5 minutes. Scoop regularly. Turn the heat a little lower and cook without stirring for another 5 minutes.
Make 4 wells in the potato-vegetable mixture with a spatula or spoon and break one egg above each. Place the lid on the pan.
Heat until the egg white is firm, the egg yolk may remain semi-soft. Sprinkle with salt and salt. Yummy! .
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