Breakfast Hash

Peel potatoes and sweet potato, and boil for 10-15 minutes. Make sure the potatoes are not over cooked, a firm texture is best. Set aside to cool then dice the potatoes.

In a large cast iron pan or skillet, add half the oil once the pan is hot and sauté shallots for 2 mins. Stir in mushrooms, zucchini, peppers and cook for another 5-7 mins.

Transfer cooked vegetables to a plate and set aside.

In the same cast iron pan, add remaining oil. Add the diced pre-cooked potatoes and stir. Allow potatoes to become golden brown stirring occasionally to prevent burning. If you feel that the pan is too dry or sticky, add more oil.

Once potatoes start to brown, add spices (garlic powder, paprika, salt and pepper) and stir. Add cooked vegetables back into the pan and add fresh spinach. Stir and cook on high heat for another minute.

With a wooden spoon, make 4 small dents for each egg. Crack one egg at a time into each dent and cook covered for 7-8 min or until eggs are cooked to your liking.

Garnish with green onions, parsley, and serve.