This Mediterranean potato hash skillet is also perfect for brunch or breakfast.
Recipe & Photos by Unicorns in the Kitchen.
Heat a large skillet over medium heat and melt the ghee in the pan.
Saute onion, garlic and shallot until translucent.
Add in bell peppers and cook over medium heat until cooked.
Add in diced potatoes, stir well and cook for about 15-25 minutes, stirring occasionally.
Once the potatoes are cooked, make three wells in the pan and break the eggs in the well.
Cover and turn the heat to low. Cook for 5-7 minutes until the eggs are cooked.
Top with feta, dill, tomatoes and olives. Drizzle with tahini sauce.
Mix all the ingredients in a small bowl and stir well until fully combined.