Ingredients:

  • 1 ring bologna (about 1 lb / 450g), cut into ½-inch cubes
  • 1.5 lb / 680g Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 1 red bell pepper, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • 2 large eggs
  • 1 tablespoon butter or oil

Instructions:

  1. Heat olive oil in the large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and browned, about 10-15 minutes.
  2. Add the onion and bell pepper to the skillet with the potatoes. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add the cubed ring bologna, smoked paprika, and thyme to the skillet. Cook, stirring occasionally, until the bologna is lightly browned and heated through, about 5-7 minutes. Season with salt and pepper to taste. Many people search for ring bologna recipes.
  4. While the hash is finishing, melt butter in a separate small skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.).
  5. Divide the ring bologna and potato hash between two plates. Top each serving with a fried egg and garnish with fresh parsley, if desired.