Potato and Egg Hash

This isn't really a recipe. It's more of a quick snack idea from one of my favorite chef personalities, Lidia Bastianich (Lidia's Italian-American Kitchen).

This dish is a simple, filling snack that her family made whenever they were hungry, but didn't want to get too involved in the kitchen. So, that's how I use it as well: whenever I want something fairly substantial, but quickly and with few ingredients.
In Lidia's version, she uses freshly sliced potatoes, but to up the convenience factor for myself, I use thick-cut frozen french fries :o)

You can serve it alongside freshly cooked veggies or a quick salad to round it out.

The version below is meatless, but feel free to add crumbled bacon, chopped salami, leftover chicken, whatever strikes your fancy...

I found the cutest mini sweet peppers the other day, so that's what I decided to add.

Since this hash is one step up from a snack, but not really a meal...maybe it should be called a mack? A sneal?

Okay, that was kinda corny... sorry, on to the food, lol...

Potato & Egg Hash

~2 servings

1/2 lb frozen french fries / oven chips (or ~2 cups of cut potato)
~half of a small onion, sliced

1 garlic clove, minced

1/2 cup sliced sweet bell pepper (optional)

3 large eggs
chopped scallion / parsley / or other herb of choice

shredded cheese (optional)

Parmesan (optional)
seasonings of your choice salt & pepper to taste

Oil for frying

In a heavy skillet, heat about a 1/2 inch of oil over medium-high heat. Fry the potatoes until crispy and lightly golden (they'll continue to fry as you cook the rest of the ingredients) then tip out most of the oil, reserving 2 tablespooons.

Add the onions and some salt, and cook until softened slightly. Next, add the crushed garlic and cook until you can smell it, but isn't brown... about 30 seconds.

Toss in the bell pepper and cook until softened. Season everything again right before you add the eggs.

Lightly scramble the eggs and chopped herbs together (you want to maintain some separate areas of whites and yolk) and add into the pan. Cook until the eggs firm up and coat the fries.

Season with salt and pepper if desired, then top with cheese and chopped herbs.

That's it! :o)