Cook Potatoes

• Oven method:

  Preheat oven to 400 F (200 C). Lightly grease a large, rimmed baking sheet. Combine all of the potatoes on the baking sheet, toss with 1 tablespoon of olive oil, and spread in a single layer. Roast for 30 minutes. Use a heatproof spatula to turn and stir the potatoes, return to oven and roast for another 15 minutes.

  Air fryer method:

  Place potatoes in a large bowl and toss with 1 tablespoon of olive oil. Add half of the potatoes to the air fryer basket (divide between baskets if using a double basket air fryer). Air fry at 400 F (200 C) for 12-15 minutes. Shake the basket(s) and air fry for another 12 minutes.

  Set potatoes aside.
  2 tablespoons olive oil, 1½ pounds sweet potatoes, 1½ pounds Yukon gold potatoes
• Meanwhile, in a large cast iron skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, bell pepper, and jalapeño (if using) and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
  2 tablespoons olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 small jalapeño
• Stir the corn into the hash mixture and cook until heated through, about 3 minutes.
  1 cup corn
• Stir in the cumin (if using) or salt and pepper and cook until fragrant, about 30 seconds.
  1½ teaspoons ground cumin, salt and pepper
• Add the potatoes and cilantro and stir to combine. Season again to taste with salt and pepper.
  3 tablespoons fresh cilantro
• Prepare the poached or fried eggs as directed on this post.

  To serve, divide hash among individual bowls. Top each serving with 1-2 poached or fried eggs, and garnish with chopped cilantro.
  12 large eggs