Spiced Breakfast Hash
2 tablespoons Vegetable Oil
1 small Onion, chopped
1 Bell pepper, diced
1 Jalapeno pepper, seeded and diced
2 cloves Garlic, minced
1 1/2 cups diced cooked Potatoes (boiled or roasted)
1 cup diced cooked Ham or Bacon (optional)
1 1/2 teaspoon No. 24 Jamaican spice blend
Salt and pepper, to taste
4 large eggs
Fresh cilantro, for garnish
In a large skillet, heat the vegetable oil over medium heat. Add the onion, bell pepper, and jalapeno pepper. Cook for 5-7 minutes, until the vegetables are softened.
Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the cooked potatoes, ham or bacon (if using), and No. 24 Jamaican spice blend. Cook for another 5-7 minutes, stirring occasionally, until the potatoes are slightly crispy and the flavors have melded together. Season with salt and pepper.
Create 4 wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook for 3-4 minutes, until the eggs are cooked to your desired level of doneness.
Garnish with fresh cilantro and serve immediately.