Quick Pastrami Hash & Eggs

• 2 tablespoons extra-virgin olive oil
• 1 (16 ounce) package precooked diced potatoes (peeled or unpeeled)
• 1 large onion, quartered and thinly sliced
• 1 medium green bell pepper, diced
• 1 teaspoon paprika
• 1/4 teaspoon plus a pinch salt, divided
• 1/4 teaspoon plus a pinch fresh ground pepper, divided
• 5 ounces deli pastrami, diced (about 1 generous cup)
• 4 large eggs

1. Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
2. Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
3. Divide the hash among 4 plates and top each serving with an egg.

extravirgin olive oil, potatoes, onion, green bell pepper, paprika, salt, ground pepper, deli, eggs

Taken from www.food.com/recipe/quick-pastrami-hash-eggs-478727 (may not work)