Crispy Potato and Pepper Hash, Runny-Yolk Eggs

Scrub potatoes clean and cut into rough 1/2-inch dice. Seed and slice the bell peppers. Peel and thinly slice the yellow onion.

Heat olive oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add the diced potatoes in a single layer and cook undisturbed for 4-5 minutes until they begin to turn golden on the underside. Toss gently and continue cooking another 4-5 minutes until crispy on several sides.

Add the sliced bell peppers and yellow onion to the skillet. Stir to combine with the potatoes. Season with salt, black pepper, and smoked paprika.

Continue cooking over medium-high heat, stirring every few minutes, for 8-10 minutes until the peppers and onions are softened and lightly caramelized, and the potatoes are golden-brown throughout. Reduce heat if anything starts to scorch.

In a separate non-stick or cast-iron skillet, melt butter over medium-low heat, tilting to coat the pan evenly. Let the butter foam and just begin to turn golden — this is the moment to add the eggs.

Crack each egg into a small ramekin, then slide into the buttered pan. Cook gently for 3-4 minutes, spooning a little of the buttery foam over the whites as they set. The whites should be fully cooked through while the yolks remain glossy and runny.

Season each egg lightly with a pinch of salt and a grind of black pepper.

Spoon the crispy potato and pepper hash onto warm plates, letting the golden edges show. Slide a fried egg on top of each mound of hash. Scatter snipped chives over everything and serve right away, while the yolks are still beautifully runny.