Fried eggs with potato and red pepper hash

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

3 large Yukon Gold potatoes, peeled and cubed

1⁄4 cup canola oil

1 small onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

Sea salt and freshly ground black pepper, to taste

Tabasco, to taste

4 fried eggs

Serve with Maple-Glazed Prosciutto (get recipe)

Serve with Asparagus With Balsamic Dressing (get recipe)

Preparation

Cook potatoes in large pot of boiling, salted water for 8 minutes until just tender. Drain potatoes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and garlic
and cook for about 5 minutes, until softened. Add red peppers and cook for 3 minutes.

Add potatoes and cook until golden and crusty, adding more oil if necessary. Season with salt, pepper and Tabasco. Transfer mixture to platter and top with fried eggs. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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