There is no food I love more than potatoes. Potatoes are the single greatest thing to ever grow out of the earth. Basically, you can do anything to a potato and it still tastes delicious.

One of my fave things to do to a potato is to make them breakfast-appropriate. We don’t eat your typical meat-and-potatoes diet (obviously), so incorporating my beloved potato into meals can be a tad difficult.

Thus, Lazy Sunday Hash was born! And yes, I’m making it on a Wednesday because I don’t abide by the rules of society. This recipe has the added bonus of minimal prep-time and effort!

hash with organic ketchup (for when you run out of eggs)
Lazy Sunday Hash

serves 2 very hungry people, or up to 6 reasonable people

• 2 Russet potatoes, diced
• 1 handful of fresh organic green beans, chopped
• 1 handful of chopped scallions
• 2 cloves garlic, minced
• 1/2 red onion, chopped
• 2 tbsp avocado or olive oil
• 2 tsp paprika
• salt & black pepper to taste

Preheat the oven to 350 (use that lovely roast setting if you’ve got it!)

Prep your veggies and put them all into a glass baking dish. Sprinkle on your spices. Toss in the avocado oil until well coated, and stick in the oven.

Slow-roast for an hour, removing and stirring every 15 minutes for even cooking.

**If you don’t have an hour to kill, set the cook temp higher and stir more frequently. The hash is done when the potatoes are fork-tender.

This hash is best-served underneath two over-easy eggs & a generous sprinkling of hot sauce!

Enjoy, mes amis!

—DellaBites