Lebanese Potato and Egg Hash (Batata wa Bayd)

Ingredients

• 2 tbsp Olive Oil
• about 450 g Potatoes
• 1/2 medium Onion
• 2 cloves Garlic
• 6 large Eggs
• 1 tsp Dried Mint
• 1/2 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add potatoes and onion and cook until potatoes are tender and lightly browned, about 15 minutes.
3. 3Add garlic and cook for 1 minute more.
4. 4In a separate bowl, whisk eggs with dried mint, coriander, salt, and pepper.
5. 5Pour the egg mixture into the skillet with the potatoes and cook, stirring occasionally, until the eggs are set.
6. 6Garnish with fresh parsley and serve immediately.

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