Potato and Egg Breakfast Hash

Method

1. 1

   Cut the potatoes into 1 cm cubes and pat them thoroughly dry.

   💡 Dry potatoes are the whole trick — any surface moisture steams instead of browning.

2. 2

   Heat the olive oil in a large skillet over medium-high heat, add the potatoes in a single layer, and cook undisturbed for 5 minutes to build a crust before stirring.

3. 3

   Continue cooking, stirring occasionally, until golden and fork-tender, about 12 minutes total.

4. 4

   Add the onion and bell pepper and cook until softened, about 5 minutes.

5. 5

   Season with paprika, salt and pepper, then press four wells into the hash.

6. 6

   Crack an egg into each well, cover the pan, and cook until the whites are set but the yolks stay runny, about 4 minutes.

7. 7

   Scatter the cheddar over the top and serve straight from the pan.