Name: Latke Breakfast Hash
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small yellow onion, diced; 4 to 6 leftover latkes, broken into 1-inch pieces; 0.5 green or red bell pepper, seeded and thinly sliced; 1 jalapeño, thinly sliced; Pinch of kosher salt; Freshly ground black pepper, to taste; .25 - 0.5 teaspoon paprika, preferably pimentón (Spanish smoked paprika); 4 large eggs; 0.25 cup grated cheddar or pepper jack cheese (1 ounce); Chopped fresh herbs such as parsley, chives, and/or dill (optional; for serving)

Ingredients

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced
4 to 6 leftover latkes, broken into 1-inch pieces
0.5 green or red bell pepper, seeded and thinly sliced
1 jalapeño, thinly sliced
Pinch of kosher salt
Freshly ground black pepper, to taste
.25 – 0.5 teaspoon paprika, preferably pimentón (Spanish smoked paprika)
4 large eggs
0.25 cup grated cheddar or pepper jack cheese (1 ounce)
Chopped fresh herbs such as parsley, chives, and/or dill (optional; for serving)

Steps

Heat the oil in a large skillet over medium-high until shimmering, then add onion and cook, stirring frequently, until lightly browned, about 3 minutes.
Add the bell pepper and jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.
Gently stir in the latkes, spreading them out into an even layer. Let the latke mixture cook, undisturbed, until the latkes have re-crisped, about 3 minutes. Gently stir the mixture, then clear four little wells in the mixture, and crack in the eggs. Let cook for 1 minute, then sprinkle with cheese and cover to further cook the eggs and melt the cheese, 3 to 4 minutes more. Finish with a handful of fresh herbs, if desired, and serve immediately.