📋 Instructions

1. 1Crisp the potatoes — Heat the olive oil in a 12-inch skillet over medium-high heat (about 375F / 190C) and add the dried potatoes in a single layer. Cook 12 to 14 minutes, stirring only every 3 to 4 minutes, until the edges are deeply golden and a knife slides in with no resistance.
2. 2Soften the onion — Push the potatoes to the edges, lower the heat to medium (about 325F / 165C), and add the onion to the center. Cook 4 to 5 minutes until translucent and fragrant, then stir everything together.
3. 3Add the peppers — Stir in the bell peppers, smoked paprika, half the salt and the pepper. Cook 5 to 6 minutes until the peppers slump and smell sweet, and the paprika darkens slightly against the pan.
4. 4Bloom the garlic — Clear a small space in the center, add the garlic, and cook 45 to 60 seconds just until it smells nutty. Stir it through immediately so it does not brown and turn bitter.
5. 5Make the wells — Taste the hash and adjust the salt, then smooth the surface and press six shallow wells with the back of a spoon, spacing them evenly around the pan.
6. 6Crack in the eggs — Crack one egg into each well and sprinkle the eggs lightly with salt. Cook 4 to 5 minutes until the whites are just set at the edges and still glossy near the yolk.
7. 7Cover and finish — Cover the skillet and cook 2 to 3 minutes more, until the whites are opaque and the yolks wobble when the pan is nudged. The eggs should read 145F / 63C at the white for a soft set.
8. 8Finish and serve — Scatter the parsley over the top and carry the skillet straight to the table, serving with a wide spoon so each portion gets a yolk.