Crispy Potato Hash with Fried Eggs

Instructions

1. 1

   Boil the diced potatoes in well-salted water for 5 minutes, then drain thoroughly. Steam-dry them for a minute — wet potatoes do not crisp.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the potatoes in one layer and leave them alone for 4–5 minutes. Get color first; constant stirring is how amateurs kill a crust.

3. 3

   Turn the potatoes and cook until golden all over, about 8 minutes. Add the onion and pepper, season boldly with salt, pepper, paprika, and thyme, then cook for 5 minutes.

4. 4

   Add the garlic and cook for 30 seconds until fragrant. Keep the heat lively but don’t burn it.

5. 5

   Make two wells in the hash. Add the butter, crack in the eggs, season them, and cover the pan for 3–4 minutes, until the whites are set and the yolks remain gloriously runny.

6. 6

   Finish with parsley and hot sauce. Serve straight from the pan.