Eggs & Russet Potato Hash

I N G R E D I E N T S

1 tbsp olive oil
1 large russet potato, peeled and grated or finely chopped
1 small or 1/2 large red onion, diced
1 clove (1 tsp) minced garlic
1 cup marinara sauce
1 tsp dry Italian seasoning
1 tsp salt
Ground black pepper

D I R E C T I O N S

1. Heat olive oil in a large skillet over medium heat. Add the potato, onion, and garlic, and sauté for 6-8 minutes, until potato is slightly tender.

2. Add the marinara sauce and stir. Crack the eggs over the hash, do not stir. Add the Italian seasoning, salt, and pepper.

3. Cover, reduce heat to medium-low, and let cook until eggs reach desired consistency.