Spiced Lentil Breakfast Hash

How to Make Spiced Lentil Breakfast Hash

1. 1

   Step 1: Sauté the vegetables

   Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced onion, red bell pepper and sweet potato, season lightly with salt and pepper, and cook, stirring occasionally, until the sweet potato is tender and starting to brown at the edges — about 8–10 minutes.

   For this step

   • 2 tbspOlive oil
   • 1 smallYellow onion, diced
   • 1 mediumRed bell pepper, diced
   • 1 medium (about 2 cups diced)Sweet potato, peeled and diced
   
2. 2

   Step 2: Add garlic and spices

   Reduce the heat slightly and add the minced garlic and the spice blend (cumin, smoked paprika and red pepper flakes). Cook for 1–2 minutes, stirring, until the garlic is fragrant and the spices bloom.

   For this step

   • 2 clovesGarlic, minced
   • 1 1/2 tspSpice blend (ground cumin, smoked paprika, red pepper flakes)
   
3. 3

   Step 3: Combine lentils and finish the hash

   Stir in the cooked lentils and lemon juice, breaking up a few lentils with the back of your spoon to help bind the mixture. Cook for 3–5 minutes more, pressing the lentils and potatoes into the pan occasionally to get some crisped edges; taste and adjust salt and pepper as needed.

   For this step

   • 2 cupsCooked brown lentils
   • 1 tbspFresh lemon juice
   
4. 4

   Step 4: Cook eggs and garnish to serve

   Either make four small wells in the hash and crack an egg into each, cover and cook until whites are set and yolks reach your desired doneness, or fry the eggs separately and top each serving. Sprinkle with chopped parsley, serve hot and enjoy immediately.

   For this step

   • 4 largeEggs
   • 1/4 cup (chopped)Fresh parsley, chopped
   

1. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced onion, red bell pepper and sweet potato, season lightly with salt and pepper, and cook, stirring occasionally, until the sweet potato is tender and starting to brown at the edges — about 8–10 minutes.
2. Reduce the heat slightly and add the minced garlic and the spice blend (cumin, smoked paprika and red pepper flakes). Cook for 1–2 minutes, stirring, until the garlic is fragrant and the spices bloom.
3. Stir in the cooked lentils and lemon juice, breaking up a few lentils with the back of your spoon to help bind the mixture. Cook for 3–5 minutes more, pressing the lentils and potatoes into the pan occasionally to get some crisped edges; taste and adjust salt and pepper as needed.
4. Either make four small wells in the hash and crack an egg into each, cover and cook until whites are set and yolks reach your desired doneness, or fry the eggs separately and top each serving. Sprinkle with chopped parsley, serve hot and enjoy immediately.