How to Make Potato and Egg Hash

• 1 1/2 lb (680 g) potatoes, cut into 1/2-inch cubes
• 1 onion, chopped
• 1 bell pepper, chopped (optional)
• 3 tbsp neutral oil
• 1 tsp paprika
• 4 eggs
• Salt and pepper

1. Parboil the potato cubes 5 minutes in salted water and drain them very well.
2. Heat the oil in a large skillet over medium-high and spread the potatoes in one layer.
3. Leave them undisturbed 6 minutes to crust, then turn and cook 6 minutes more.
4. Add the onion, pepper and paprika and cook 5 minutes until softened and browned; season.
5. Make four wells, crack in the eggs, cover, and cook 3–4 minutes until the whites are set.

• Dry potatoes brown; wet potatoes steam — drain them thoroughly.
• Any cooked meat or leftover vegetables can be folded in at the onion stage.

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