Hearty Peruvian Potato Hash with Fried Eggs

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook for 15-20 minutes, stirring occasionally, until golden brown and tender. Remove potatoes from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced red onion, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes over medium heat, stirring frequently, until vegetables are softened.

Stir in the aji amarillo paste, cumin, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Return the cooked potatoes to the skillet with the vegetables. Toss gently to combine and heat through for 2-3 minutes.

While the hash is heating, fry the eggs. Heat a separate non-stick pan over medium heat. Crack each egg into the pan and cook for 2-3 minutes, or until the whites are set and the yolks are still runny.

Divide the potato hash among four plates. Top each serving with a fried egg.

Garnish with fresh chopped cilantro and serve immediately.