Potato Hash with Eggs

Version v1 current · History (1)

Serves 3

Ingredients

• 600 g potatoes
• 30 ml olive oil
• 1 onion (diced)
• 1 red bell pepper (diced)
• 100 g bacon (diced)
• 3 g paprika
• salt
• black pepper
• 3 egg
• 5 g chives (chopped, optional)

Steps

1. Peel and dice potatoes (600 g) into 1-1.5 cm cubes. Parboil in a pot of salted water until just tender, ⏲ 6–8 minutes. Drain well and let steam-dry for a minute.
2. Heat olive oil (30 ml) in a large pan over medium-high. Add the potatoes in a single layer and cook, stirring occasionally, until golden and crisp on most sides, ⏲ 10–12 minutes.
3. Add onion (1) and red bell pepper (1). Cook, stirring, until softened and the potatoes are deeply golden, ⏲ 5 minutes.
4. Add bacon (100 g) and cook until browned and crisp, ⏲ 4–5 minutes.
5. Season with paprika (3 g), salt, and black pepper.
6. Push the hash to one side of the pan. Crack egg (3) into the empty space and cook to your preference (fried, or scrambled into the hash for Cozy's portion). Cover for a minute if you want the yolks set through.
7. Serve topped with chives (5 g).