Potato Hash with Eggs

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.

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.

Add onion 1 and red bell pepper 1. Cook, stirring, until softened and the potatoes are deeply golden, ⏲ 5 minutes.

Add bacon 100 g and cook until browned and crisp, ⏲ 4–5 minutes.

Season with paprika 3 g, salt, and black pepper.

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.

Serve topped with chives 5 g.