Breakfast Potato Hash with Soft Scrambled Eggs, Feta, Avocado, and Dill

To make the breakfast potatoes: Heat 1-2 tablespoons of oil in a cast iron skillet over medium heat. Add your diced potatoes (baby gold or russet work well). Season with your favorite spices/seasonings (e.g., garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper) and mix to evenly coat the potatoes. Cover the skillet and cook for 10-15 minutes, stirring frequently to prevent burning. If the potatoes are browning too quickly, reduce the heat slightly. Continue cooking until they are soft on the inside and crispy on the outside.

To make the soft scrambled eggs: In a separate pan, add a little butter and melt it over medium-low heat. Pour in your whisked eggs, then immediately turn the heat to low. Let the eggs sit undisturbed for about a minute. After a minute, gently push the eggs around the pan every 30 seconds or so, continuing to cook on low heat until soft curds begin to form. As soon as the eggs look just fully cooked, remove them from the heat. Serve the potato hash and scrambled eggs topped with feta, avocado, and fresh dill.