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Source: America's Favorite Food Associations

Egg, Olive and Potato Hash
A perfect idea anytime of the year.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes
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2 to 3 tablespoons butter or margarine
1 pound thin-skinned potatoes, cut into 1/4 inch cubes
1 small onion, cut into slivers
1 teaspoon chili powder
1 large tomato, chopped
3/4 cups olives, wedged
1/2 teaspoon cumin seeds
4 large eggs
1/3 cup cilantro leaves, lightly packed
1/2 cup sour cream

Melt butter; add potatoes, onion and chile powder. Cook, stirring often, until potatoes are just tender when pierced, about 15 minutes. Gently stir in tomato, olives, cumin seed and 2 tablespoons water; scrape any browned bits free from pan bottom. Cook, stirring, just until tomato and olives are warm, about 3 minutes. With a spoon, make 4 depressions in potato mixture; break an egg into each. Reduce heat to low, cover, and cook until egg yolks are set to your liking. Sprinkle with cilantro. Top with sour cream.

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