Breakfast hash with potatoes and eggs

Ingredients

Check you have the quantities below.

• 2 medium russet potatoes, diced small
• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 large eggs

Let’s make it

1. Parboil the diced potatoes in salted water for 5 minutes, then drain well.
2. Heat oil in a large skillet over medium-high heat. Add potatoes, onion, and bell pepper; cook 10 to 12 minutes, stirring, until browned and tender.
3. Season with salt, pepper, and paprika.
4. Make 4 wells in the hash and crack in the eggs. Cover and cook 4 to 6 minutes until the whites are fully set.
5. Serve hot from the pan.