Instructions

01
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add potatoes and cook, stirring occasionally, until just tender and starting to brown, about 8 minutes. Season with salt and pepper.
02
Add diced onion to the potatoes and cook until translucent, about 2 minutes.
Herb says
Adding onion after the potatoes prevents burning and keeps their flavor sweet, not bitter.
03
Stir in the cooked lentils, paprika, and garlic powder. Cook for 2 more minutes to let flavors mingle.
04
While the skillet simmers, crack the eggs into a bowl and whisk with milk and a generous pinch of salt and pepper until frothy.
Herb says
The milk keeps the eggs tender and helps them blend into the hash instead of setting up like a frittata.
05
Push the lentil-potato mixture to the edges of the pan, making a well in the center. Pour in the egg mixture and let set for 30 seconds, then gently fold into the hash. Cook, stirring, until eggs are just set.
06
Sprinkle cheese evenly over the skillet. Cover and cook on low for 2 minutes until melted. Remove from heat.
Herb says
Lidding the pan traps steam, so the cheese melts into those inviting gooey ribbons.
07
Meanwhile, in a small bowl, whisk peanut butter and water until smooth and pourable. Season with a pinch of salt.
Herb says
Water tames the thickness, so you get a drizzle rather than a dollop.
08
Drizzle peanut butter sauce over the skillet. Serve hot, with extra black pepper to taste.

HERB