Mediterranean potato hash with red kidney beans and fried eggs

Name: Mediterranean potato hash with red kidney beans and fried eggs
Cuisine: South African
Ingredients: Extra Virgin Olive Oil; 1 Onion; 15 ml Crushed Garlic; 3 Potatos, Diced; Salt and Pepper; 1 can Red Kidney Beans, drained and rinsed; 100 g Artichokes Hearts, chopped; 10 ml Ground Allspice; 7,5 ml Za'atar Spice; 7,5 ml Dried Oregano; 7,5 ml Paprika; 7,5 ml Coriander; Pinch Sugar; 7 Eggs; 1 Yellow Pepper, finely chopped; 200 g Cocktail Tomatoes, cut in half; Feta, Optional; Fresh Parsley

Sean Strydom @Sean_Strydom

Port Elizabeth

Mediterranean potato hash with red kidney beans and fried eggs

Sean Strydom @Sean_Strydom

Saved

Ingredients

Extra Virgin Olive Oil
1Onion
15 mlCrushed Garlic
3Potatos, Diced
Salt and Pepper
1 canRed Kidney Beans, drained and rinsed
100 gArtichokes Hearts, chopped
10 mlGround Allspice
7,5 mlZa'atar Spice
7,5 mlDried Oregano
7,5 mlPaprika
7,5 mlCoriander
PinchSugar
7Eggs
1Yellow Pepper, finely chopped
200 gCocktail Tomatoes, cut in half
Feta, Optional
Fresh Parsley

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Steps

1

Heat Olive Oil in a large cast-iron skillet. Turn the heat to medium-high and add the Onions, Garlic and Potatoes. Season with Salt and Pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender.
2

Add the Red Beans, Artichokes Hearts and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly. Add additional seasoning if required.
3

Cook the eggs as desired.
4

Remove the potato hash from the heat and add the Yellow Pepper, Tomatoes, Feta and Parsley. Top with the eggs. Enjoy!