A delightful and hearty breakfast dish featuring golden roasted potatoes, sautéed vegetables, and perfectly cooked eggs.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking for the potatoes.
Cut the potatoes into bite-sized cubes and toss them with olive oil, cumin, and black pepper in a mixing bowl.
Ensure the potatoes are evenly coated for consistent flavor.
Spread the potatoes on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until golden and crispy.
Stirring halfway prevents sticking and promotes even browning.
While the potatoes are roasting, heat a skillet over medium heat and sauté the bell pepper, onion, and mushrooms until softened, about 5-7 minutes.
Cook the vegetables until they release their natural sweetness.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, then remove from heat.
Adding tomatoes last preserves their fresh flavor.
Prepare the eggs to your liking (fried, scrambled, or poached).
Cook the eggs just before serving for optimal freshness.
Combine the roasted potatoes with the sautéed vegetables in the skillet and sprinkle with shredded cheddar cheese.
Mixing the potatoes and vegetables while warm helps the cheese melt evenly.
Top the hash with the prepared eggs and serve immediately.
Serve hot for the best taste and texture.
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