Potato and Egg Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil. Reduce heat and simmer for 5 minutes until potatoes are partially cooked but still firm. Drain well and pat dry with paper towels.
2. Start the hash
   Heat the olive oil or butter in a large cast iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 5-7 minutes until the bottoms begin to brown.
3. Add aromatics
   Stir in the diced onion and bell pepper. Season with smoked paprika, garlic powder, thyme, salt, and pepper. Continue cooking, stirring occasionally, until vegetables are softened and potatoes are crispy on the outside and tender inside, about 8-10 minutes.
4. Create wells for eggs
   Use a spoon to create 6 wells in the potato mixture. Crack an egg into each well. If using, sprinkle the crumbled bacon and shredded cheese over the top.
5. Cook the eggs
   Cover the skillet and reduce heat to medium-low. Cook until the egg whites are set but yolks are still runny, about 5-8 minutes. For fully cooked yolks, continue cooking for an additional 2-3 minutes.
6. Garnish and serve
   Sprinkle the hash with fresh chives or green onions. Serve immediately, straight from the skillet or divided onto plates.