Whole-Food Egg and Vegetable Breakfast Hash

Place the diced Yukon gold potatoes in a medium microwave-safe bowl with a splash of water, cover, and microwave for 4-5 minutes until just fork-tender to speed up the cooking process.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the par-cooked potatoes in an even layer and cook undisturbed for 5-6 minutes until golden brown and crisp on the bottom.

Add the remaining olive oil to the skillet along with the diced onion and red bell pepper. Sauté with the potatoes for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.

Stir in the minced garlic, smoked paprika, salt, and black pepper, cooking for about 1 minute until fragrant.

Fold in the chopped baby spinach and cook just until wilted, about 1-2 minutes.

Use the back of a spoon to create 4 small wells in the vegetable hash mixture. Crack an egg directly into each well.

Cover the skillet with a lid and cook over medium-low heat for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness. Serve warm.