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1. Peel the potatoes if desired, then dice them into small, even cubes about 1 cm. Rinse the diced potatoes under cold water until it runs mostly clear, then drain well and pat very dry with a clean towel.
3 piece russet potatoes
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2. Finely dice the yellow onion. Dice the red bell pepper and green bell pepper into small pieces. Mince the garlic. Finely chop the fresh parsley, fresh chives, and fresh thyme leaves, keeping them together.
0.5 piece yellow onion,
0.5 piece red bell pepper,
0.5 piece green bell pepper,
2 piece garlic clove,
2 tbsp fresh parsley,
1.5 tbsp fresh chives,
1 tsp fresh thyme leaves
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3. Heat a large heavy skillet over medium heat. Add the olive oil and half of the unsalted butter and let it melt and coat the pan.
1 tbsp unsalted butter,
1.5 tbsp olive oil
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4. Add the dried potatoes to the skillet in an even layer. Season with about half of the salt and half of the black pepper. Let them cook undisturbed for 5 to 7 minutes until the underside is golden and starting to crisp.
3 piece russet potatoes,
0.6 tsp salt,
0.4 tsp black pepper
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5. Stir and flip the potatoes, then add the water. Cover the skillet with a lid and let the potatoes steam and cook through for 5 to 7 minutes, stirring once, until tender when pierced with a knife and most of the water has evaporated.
0.2 cup water
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6. Remove the lid. Add the remaining unsalted butter, yellow onion, red bell pepper, green bell pepper, and garlic. Cook, stirring occasionally, for 6 to 8 minutes until the onions are soft, the peppers are slightly charred at the edges, and the potatoes are deeply golden and crisp.
0.5 piece yellow onion,
0.5 piece red bell pepper,
0.5 piece green bell pepper,
2 piece garlic clove,
1 tbsp unsalted butter
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7. Sprinkle in the smoked paprika, dried oregano, remaining salt, black pepper, and red pepper flakes. Toss well to coat the vegetables, then cook for 1 to 2 minutes to bloom the spices.
0.5 tsp smoked paprika,
0.5 tsp dried oregano,
0.6 tsp salt,
0.4 tsp black pepper,
0.2 tsp red pepper flakes
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8. Reduce the heat to low. Sprinkle most of the cheddar cheese evenly over the hash, reserving a small handful for garnish. Scatter the chopped parsley, chives, and thyme over the top and gently fold once or twice to create cheesy pockets while keeping a crisp surface. Let the cheese melt for 2 to 3 minutes, then turn off the heat and keep the skillet warm.
1.2 cup sharp cheddar cheese,
2 tbsp fresh parsley,
1.5 tbsp fresh chives,
1 tsp fresh thyme leaves
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9. For fried eggs, heat a small nonstick pan over medium heat with a light film of olive oil or butter. Crack in the eggs, season lightly with salt and black pepper, and cook until the whites are set and the yolks are still runny, or to your preferred doneness. For soft-boiled eggs, simmer the eggs in gently boiling water for 6 to 7 minutes, then transfer to cold water, peel carefully, and halve.
3 piece eggs,
2 tbsp unsalted butter,
1.5 tbsp olive oil,
1.2 tsp salt,
0.8 tsp black pepper
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10. Spoon the cheesy potato hash onto plates. Top each portion with a fried egg or soft-boiled egg halves. Sprinkle with the reserved cheddar cheese and a little extra parsley or chives if desired. Serve hot with sour cream on the side.
1.2 cup sharp cheddar cheese,
3 piece eggs,
2 tbsp fresh parsley,
1.5 tbsp fresh chives,
0.5 cup sour cream (optional, to serve)
By mansi