There’s no denying that I have always had a thing for Paprika. I could never explain it. It just seemed natural. You know…one of those things that just makes sense. Over the years I have discovered that there was a seemingly endless variety and just when I thought my search had plateaued, I found a Spanish market in Miami. Goodness, gracious! Or maybe I should say Goodness, Gracias…cause this stuff is actually that good! It has me thinking of how I can get to Spain, just to try it fresh…thoughts I have never considered prior to this. I feel like the girl in Everything, Everything, who discovered her desire to venture out. Well, since my travels to Spain are purely contingent on my existing funds, I had better just stick with traveling through food.
The paprika that I found is fragrant and oh so delicious. If only the internet could emit odors…er um fragrances. Yeah, then maybe you would love Paprika as I do. I purchased this brand in-store. Pimenton El Angel
Spanish Eggs and Hash
- 2 of each Color Mini Rainbow Peppers
- ¼ Sliced Onion
- 2 Russet or Yukon Potatoes- cubed
- 1 Tbsp Minced Garlic
- Copious amounts of Paprika or ½ tsp
- Salt to taste
- Pepper to taste
- 1 Tbsp Grapeseed Oil
- Cooking Spray (Coconut or Avocado)
- ½ Cup Diced Spanish Chorizo or Polish Sausage
- 3 eggs
In a nonstick skillet heat 2 Tbsp of oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry for 6 minutes and add onion, peppers, garlic, paprika and sausage. Cook for additional 8 minutes until potatoes are cook through, stirring a few times to ensure even browning. Avoid burning garlic.
Spray griddle or comal with cooking oil. Heat to medium high heat. Crack eggs without breaking yolk. Season with salt, pepper and generous amount of sweet paprika. Cook until semi solid. Gently turn and cook for additional 30 seconds for over-light or longer for over-medium egg. Serve with Hash.