Ingredients:

• 1 large Yukon gold potato, diced
• 2 carrots, diced
• 1/2 small onion, diced
• 1/2 red or yellow bell pepper, diced
• 2 cloves garlic, sliced
• 1 “thumb”digit of ginger, minced
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon crushed red pepper
• 1 tablespoon turmeric
• 2 tablespoons canola oil
• 1/4 teaspoon mustard seed
• 1/4 teaspoon coriander seed
• Kosher salt to finish
• 4 eggs
• Cooking spray
• 1/4 cup of cilantro leaves

Directions:

1. Place all ingredients from the potato to the oil in a large, sealable plastic container and toss thoroughly.
2. Break eggs into separate ramekins to ensure your yolks remain whole.
3. Place mustard and coriander seeds in a large cast iron skillet and turn heat to high. Move seeds with spatula periodically for a few minutes until the seeds begin to pop.
4. Add the hash to the skillet and spread into an even layer across the surface of the pan. Do not stir the hash for several minutes. The goal here is achieve a good char on the edges while getting the potato and carrot to cook through. When you hear and smell the char happening, stir thoroughly and then spread evenly on the surface again. Heat the hash in that layer for several minutes to achieve more char. Repeat. Test a potato for doneness. If cooked, add more Kosher salt to taste and remove from heat but leave hash in skillet.
5. Coat a large non-stick skillet with cooking spray and place on medium heat. When the skillet is warm, pour the eggs into the skillet near the edges. Cover the skillet and reduce the heat between low and medium. When your yolks begin to form a hazy white border around their edges, the eggs are ready.
6. Plate eggs on a layer of hash. Garnish with leaves of cilantro and serve.