Directions

1. Add oil and potatoes to a small pan over medium heat and cook with salt and pepper until the potatoes begin to soften and brown slightly. Add onions and peaches, cook covered for 5 minutes to sweat and soften the potatoes.
2. Remove lid and add red pepper, cook for another 2 minutes, stirring occasionally.
   
3. Remove from heat and portion into bowls.
4. Fry four eggs in a separate pan to desired doneness.
5. Top hash with eggs and garnish with cilantro if desired.