Breakfast Potato Hash

Crispy breakfast potato hash with peppers, onions and eggs cooked in the same skillet.

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Par-cooking the potatoes first gives fluffy centres while the final skillet fry creates crisp edges.

Ingredients

• 700 g potatoes, diced 1.5 cm
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 4 eggs
• 2 tbsp chopped parsley
• salt and pepper

Step-by-step method

1. Place the diced potatoes in a saucepan, cover with cold salted water and simmer for 5 minutes, then drain very well.
2. Heat oil in a large skillet over medium-high heat and add the potatoes in one layer.
3. Cook for 8–10 minutes, turning only occasionally, until the potatoes develop crisp golden sides.
4. Add onion, bell pepper, paprika and garlic powder and cook for another 5 minutes until the vegetables soften.
5. Make four wells in the hash and crack one egg into each well.
6. Cover, reduce the heat and cook for 4–6 minutes until the whites are set and the yolks are cooked to your preference.
7. Season with salt and pepper, scatter with parsley and serve straight from the skillet.