Frittata Hash

Early Morning Therapy

2 cups 500 ml   Potatoes, cooked and diced
1 cup 250 ml   Vegetables (onions, peppers, tomatoes...)
1 tbsp 15 ml   Olive Oil
3   Eggs
1.5 cup 375 ml   Cheese, grated (Gouda, Feta, Cheddar...)
  Salt and Pepper

1. Cube cooked potatoes (wonderful use for leftover baked potatoes etc...), and dice an assortment of vegetables. Tomatoes, peppers, onions and or zucchini work very well, depending on what you have on hand. Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the potatoes and vegetables and stir occasionally while they cook for around 5 minutes.

2. Meanwhile, grate a cup and a half of cheese and set aside. With the back of a wooden spoon, 'flatten' the potato-vegetable mixture down, then break the eggs over top. Pierce the yolks, so as the dish will cook faster. Cover the skillet with a lid and let cook for around 4-6 minutes.

3. Once the egg is cooking to your desired preference, top the frittata hash with the grated cheese. Cover for another minute or two while the cheese melts, then serve with toast and tobasco sauce.